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Fettuccine with Caramelised Parsnips | In 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Cremig, nussig und herrlich aromatisch: Feine Fettuccine treffen auf goldbraun karamellisierte Pastinaken, krossen Salbei und nussige Haselnussbutter. Ein herbstliches Blitzgericht aus der Knuspr-Küche, das italienische Pasta-Liebe mit heimischem Wurzelgemüse vereint.
Ingredients
Preparation method
Preparation & Toasting
Bring a large pot of generously salted water to the boil for the pasta. Thoroughly peel the parsnips, quarter them lengthwise, and cut them into bite-sized batons about 3–4 cm long. Peel the garlic and slice thinly. Pluck the sage leaves from the stems and pat dry. Coarsely chop the hazelnuts.
Toast the chopped hazelnuts in a large, wide pan without oil over medium heat for 2–3 minutes until fragrant and lightly browned. Then immediately remove from the pan and set aside on a plate.
Caramelising & Cooking the Pasta
In the same pan, melt 1 tablespoon of olive oil and half of the butter (approx. 20 g) over medium heat. Add the prepared parsnip batons and fry for 8–10 minutes, turning all over, until golden brown, caramelised, and tender on the inside. After about 6 minutes, add the garlic slices and sauté along with them.
Chef's tip
Parsnips develop a delicate natural sweetness when fried slowly. Make sure not to set the heat too high so that they cook evenly without burning.
The starchy pasta water is essential for creating a creamy emulsion of butter and pasta – without any cream at all.
75 min
Under an hour
