Using a vegetable peeler or mandolin, slice long, wide ribbons of zucchini, squash and parsnips.
Heat a medium pot of salted water to a very slow boil. Blanch vegetables separately, the zucchini and squash for 1 minute and the parsnips for 3 minutes. Drain completely and let cool.
Mix butter with ginger, lemongrass, lime zest and fish sauce. Chill in fridge.
Lay zucchini or squash ribbons out flat lengthwise on a dry kitchen towel, working in batches if necessary. Top each with a ribbon of parsnip and two more alternating squash or zucchini ribbons. Then roll each stack into a rosette.
Preheat oven to 350 degrees. Lay each rosette into a square baking dish with spirals facing up. Sprinkle with salt and pepper, dot with chilled lemongrass butter and bake until butter is melted and tops of vegetables begin to barely brown-not longer than 12-15 minutes.
Remove from oven. Garnish with sesame seeds and chives.
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