Butternut squash, mushrooms, beet and parsnip

Mix 1/2 tbsp soy sauce, 1/2 tbsp sunflower oil and the juice of 1/4 lime. Season with pepper and salt

Cut 4 slices (3 mm thick) from the thin top of a butternut squash and then use a cutter to make 4 cm discs. Put in boiling water for 3 mins. Take out and reserve.

Peel a parsnip and cut into small cubes. Boil them in milk and water till soft. Use a stickblender and milk to create a smooth thick cream. Transfer to a piping bag.

Slice 1/2 pre-cooked beetroot into a julienne.

Clean 4 mushrooms and saute them briefly in olive oil with garlic. Drain on kitchen paper.

Start plating with the discs of squash and the mushrooms. Decorate with dots of parsnip and finish with the dressing and spring onion.

(Here the original recipe from Njam in Flemish)