Zucchini Rosettes with Squash and Parsnips

• 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 350 F.

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 an 8” 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.