Oven

Sauce pans

Chef knife

Peeler

Blender

Baking sheet

Fryer (for the garnish, if desired)

Serving platter

10 oz. butternut squash (roughly chopped)

1 tbsp. ginger (roughly chopped)

3 oz. yellow onions (roughly chopped)

1 garlic clove (smashed)

1 tsp. mustard seeds

1 tbsp. sugar

1 tsp. turmeric

2 tsp. salt

¼ tsp. pink peppercorn

½ cup water

5 oz. clarified butter

In sauce pan, sweat onions, garlic, butternut squash, and ginger for 10 minutes on medium heat. Add mustard seeds, sugar, turmeric, salt, peppercorn, and water. Simmer for 25 minutes or until butternut squash is soft. Transfer to a blender and blend until smooth. Then, slow the blender and add clarified butter. Once butter is incorporated, the purée is done.

Directions:

Blanch snow peas in boiling water with salt for 45 seconds. Remove from heat, drain and shock snow peas in an ice bath.

2 russet potatoes

Directions:

Preheat oven to 325° F. Cut russet potatoes into wedges. In a bowl, mix potato wedges with olive oil, salt and pepper. Spread the coated wedges on a baking sheet and roast them in oven for 20 minutes.

Preheat oven to 325° F. In sauce pan, combine beets, oil, water, and salt and cover with foil. Place sauce pan in oven and cook until beets are tender, usually one hour to one hour and 15 minutes. Cool the beets down until warm and peel them. Dice beets into medium-sized triangle shapes.

3 oz. diced Swiss chard root, small

1 cup white wine vinegar

½ cup water

½ cup sugar

1 tsp. mustard seed

Directions:

In sauce pan, bring white wine, water, sugar, and mustard seed to a boil. Remove from heat add the Swiss chard root and cool the mixture.

Pinch of salt

Heat fryer to 325° F. Peel the carrot’s outer skin and discard. Then peel the carrot into shavings. Place carrot shavings into fryer for 20 – 25 seconds. Place carrot shavings on paper towel to cool and allow to become crispy. Season with salt as desired.

Once all of the components are prepared according to their individual instructions, toss them together and place on serving platter. Top with shaved carrot garnish. Enjoy!