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Two Toned Vegetable and Squash Mash https://www.metro.ca/userfiles/image/recipes/puree-legumes-courge-11356.jpg PT15M PT35M PT50M
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.The trademarks that appear are the property of their respective trademark owners.
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5 cups (1,2 L) peeled and seeded, 1/2 '' inch (2,5 cm) cubed kabocha or butternut squash 5 cups (1,2 L) peeled, 1/2'' inch (2,5) cubed parsnips 2 cups (500 ml) ultrafiltered fairlife® 2% milk 1/4 cup (60 ml) Irresistibles dark maple syrup 2 clove garlic 1/2 cup (125 ml) Irresistibles onion sour cream dip 2 tablespoons (30 ml) Selection salted butter melted 1 tablespoon (15 ml) chopped chives 1 tablespoon (15 ml) chopped parsley To taste salt and pepper
Two Toned Vegetable and Squash Mash

Two Toned Vegetable and Squash Mash

Rate this recipe
1 Vote
10
Main course
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5 cups
    (1,2 L)
    peeled and seeded, 1/2 '' inch (2,5 cm) cubed kabocha or butternut squash
  • 5 cups
    (1,2 L)
    peeled, 1/2'' inch (2,5) cubed parsnips
  • 2 cups
    (500 ml)
    ultrafiltered fairlife® 2% milk
  • 1/4 cup
    (60 ml)
    Irresistibles dark maple syrup
  • 2
    clove garlic
  • 1/2 cup
    (125 ml)
    Irresistibles onion sour cream dip
  • 2 tablespoons
    (30 ml)
    Selection salted butter melted
  • 1 tablespoon
    (15 ml)
    chopped chives
  • 1 tablespoon
    (15 ml)
    chopped parsley
  • To taste
    salt and pepper
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.

The trademarks that appear are the property of their respective trademark owners.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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