Zucchini Rosettes with Squash and Parsnips


Serves 10+

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  • 4 zucchini
  • 4 yellow squash
  • 3 large parsnips, peeled
  • 1/4 cup butter, softened
  • 1 tablespoon grated ginger
  • 1 tablespoon lemongrass paste
  • Zest of one lime
  • 1 teaspoon fish sauce
  • Salt and pepper
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup finely sliced chives


Using a vegetable peeler or mandoline, slice long, wide ribbons of zucchini, squash and parsnip. If using a peeler, peel as much as possible, rotating a half turn halfway through, leaving a small piece of the center of each vegetable for another use.

Heat a medium pot of salted water to a very slow boil. Blanch the vegetables separately: zucchini and squash for 1 minute each, parsnip for 3 minutes. Drain completely and let cool.

Combine the butter with ginger, lemongrass paste, lime zest and fish sauce. Chill in the refrigerator.

Preheat oven to 180°C.

On a dry kitchen towel lay flat 36 zucchini or squash ribbons. Top each with a ribbon of parsnip, then two more squash or zucchini ribbons. Roll each stack to create a rosette.

Lay each rosette into a baking dish with the spirals facing up in rows of 6 by 6. Dot with the chilled butter and season with salt and pepper. Bake until the butter is melted and the tops of the vegetables are just beginning to brown, about 12 – 15 minutes.

Garnish with sesame seeds and chives.