[Serves 4]

INGREDIENTS [Panisse Cake]

1 pt milk

1 pt water

1 tsp garlic powder

1 tsp ground cumin

2 cups chickpea flour

Salt to taste

METHOD

In a medium saucepot over medium-high heat, heat the milk, water, garlic powder and cumin until just before the mixture comes to a boil. Gradually add the chickpea flour, whisking vigorously until fully incorporated.

Spread the mixture evenly onto a sheet pan or baking sheet and let it cool in the refrigerator. Once the panisse cools, cut it into four rounds using a ring mold cutter.

[Sunshine Squash Puree]

1/2 sunshine squash, seeded, (can substitute butternut squash or a small pumpkin)

2 Tbsp blended oil (75% olive oil, 25% canola oil)

Salt and white pepper to taste

1 cup water

2 cups cream, warmed

METHOD

Preheat oven to 350°F. Rub the squash with blended oil, season with salt & pepper and place flesh side down in a roasting pan with the water. Place the roasting pan in the oven and cook until it is soft enough that you can stick a knife through it, about 20 to 25 minutes. Remove from the oven and cool until you can handle it and remove the skin.

Put the squash in a food processor and puree, adding the warm cream a little bit at a time. It may not be necessary to use all of the cream to obtain a smooth consistency. Season to taste.

[Celery Root and Rutabaga]

1/2 celery root, peeled

1/2 rutabaga, peeled

Salt & white pepper

METHOD

Slice the celery root and the rutabaga into 1/4 inch rounds. In a medium pot, bring salted water to a boil. Blanch the roots until tender. Reserve the salted water for the chard. Cool the roots in an ice bath and set aside.

[Chard]

1 bunch chard, de-stemmed

METHOD

Blanch the chard in boiling salted water until tender. Cool in an ice bath and set aside.