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Tagliatelle with Caramelized Parsnips | Fine Autumn Delight
(0)
30 min
Quick
Knuspr-Küche
Cremige Herbst-Pasta auf italienische Art: Zarte Tagliatelle treffen auf in nussiger Butter sanft karamellisierte Pastinaken, frischen Thymian, knackige Walnüsse und feinen Parmesan. Ein aromatisches Wohlfühlessen für die kühle Jahreszeit!
Preparation method
Preparation
Peel the parsnips, quarter lengthwise, remove the hard core, and cut into bite-sized diagonal pieces. Finely chop the garlic cloves, and strip the thyme leaves from the stems. Coarsely chop the walnuts and toast them in a dry pan over medium heat for 2–3 minutes until fragrant, then set aside. Rinse the lemon with hot water and finely zest some of the peel.
Cooking & Serving
Heat the olive oil and half of the unsalted butter in a large pan over medium heat. Add the parsnip pieces and sauté slowly for 8–10 minutes until they caramelize to a golden brown and become tender.
Meanwhile, bring a large pot of well-salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve about one cup (approx. 150 ml) of the pasta cooking water before draining.
Chef's tip
Pasta water is key: The starch in the cooking water binds the melted butter and lemon juice into a wonderfully creamy sauce that clings perfectly to the tagliatelle.
Parsnip sweetness: Parsnips develop a wonderful sweetness from their natural sugars when cooked slowly, which is perfectly balanced by the hint of lemon and nutty Parmesan.
75 min
Under an hour
