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Tagliatelle with Caramelised Parsnips & Sage
(0)
20 min
Quick
Knuspr-Küche
Ein herbstliches Blitzgericht der italienischen Wohlfühlküche: Zarte Tagliatelle treffen auf nussig-süß karamellisierte Pastinaken, krosse Salbeibutter, knackige Walnüsse und fein-würzigen Parmesan. In nur 20 Minuten zubereitet, vegetarisch und herrlich aromatisch!
Preparation method
Preparation
Thoroughly wash and peel the parsnips, quarter them lengthwise, and cut into thin slices. Peel and finely chop the garlic cloves. Pluck fresh sage leaves from the stems. Toast the walnut kernels in a non-stick pan without fat over medium heat for 2 minutes until fragrant, then remove and roughly chop.
Cooking
Heat the olive oil and half of the butter (20 g) in a large frying pan. Add the sliced parsnips and fry over medium-high heat for about 7–8 minutes until golden brown and lightly caramelised. Then add the chopped garlic and sage leaves and fry gently for 2 minutes until the sage becomes crispy.
Meanwhile, bring plenty of salted water to the boil in a large pot. Add the tagliatelle and cook for 6–8 minutes according to the package instructions until al dente. Before draining, reserve a cup (approx. 100 ml) of the starchy pasta water.
Chef's tip
The starchy pasta water is the secret to a perfect emulsion: together with the melted sage butter, it combines into a velvety, aromatic sauce without the need for heavy cream.
Parsnips have a natural sweetness that caramelises wonderfully during frying thanks to the Maillard reaction. A small splash of fresh lemon juice provides the ideal fresh balance.
75 min
Under an hour
