Imprimer ma sélection
Preparation
Preheat oven to 325°F (163°C).
In a small saucepan, add cubed squash, 1 cup of fairlife® ultrafiltered milk, maple syrup, and garlic.
In another small saucepan, add cubed parsnip and 1 cup of fairlife® ultrafiltered milk.
Bring both saucepans to a simmer; reduce heat to low, and cook covered with lid ajar for 25 minutes.
Purée or mash squash in the saucepan and season to taste with salt and pepper.
Purée or mash parsnip in the other saucepan; stir in sour cream dip and season to taste with salt and pepper. Let both mashes cool enough to pipe.
Fit two piping bags with large star piping tips; fill each with a mash.
Pipe alternate coloured rows of rosettes into a 10” oval or similar sized baking dish. Drizzle mash rosettes with melted butter.
Broil in oven for 8-10 minutes until light golden brown.
Garnish with chives and parsley and serve.
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