Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Two Toned Vegetable and Squash Mash
2020-09-22
https://api2.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.
10
Metro
5
1
5
5
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
10
Main course
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME
Ingredients
-
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
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.
