Recipe

Carrot and Parsnip Fettuccine

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Photo by mrslarkin

This recipe was entered in the contest for Your Best Carrot Recipe

This recipe was entered in the contest for Your Best Dish in the Raw

This recipe was entered in the contest for Your Best Root Vegetable Side
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mrslarkin's Notes: There's no pasta here, but slicing the veggies into paper-thin ribbons creates an al dente texture when they're sauteed in butter and olive oil. A few touches of herbs and spices, and you...
There's no pasta here, but slicing the veggies into paper-thin ribbons creates an al dente texture when they're sauteed in butter and olive oil. A few touches of herbs and spices, and you've got a beautiful plate of golden "fettuccine."

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Serves 2 or 3

3/4 pounds carrots, peeled and trimmed Ask a question about this ingredient

1/2 pound parsnip, peeled and trimmed Ask a question about this ingredient

3 tablespoons unsalted butter Ask a question about this ingredient

1 tablespoon olive oil Ask a question about this ingredient

a few swipes of fresh nutmeg on the microplane grater Ask a question about this ingredient

pinch of white pepper Ask a question about this ingredient

2 tablespoons heavy cream (optional) Ask a question about this ingredient

2 sprigs fresh thyme Ask a question about this ingredient

sea salt Ask a question about this ingredient

With a vegetable peeler, make long thin ribbons with the carrots and parsnip. Use a light hand for the thinnest ribbons. I stop peeling when I am almost at the middle woody section of the carrot/parsnip. Munch on the leftover pieces while you cook! Place ribbons in a large mixing bowl. Toss with a sprinkling of sea salt.
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Heat butter and olive oil in a large saute pan to medium - medium/high.
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Add veggies to pan and saute, turning the ribbons to coat in the butter/oil. Cook for a few minutes.
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Grate the nutmeg over the veggies - just a few swipes. Be frugal with the nutmeg, or the taste will be too strong. Toss to combine.
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Add a pinch of white pepper. Toss to combine.
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Taste the veggies, and when ribbons are al dente (softened, but with a tiny bit of crunch), move pan off the heat and stir in the cream. Strip the thyme leaves off the sprigs and sprinkle over the veggies. Taste for salt and pepper.
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I like to plate the ribbons like pasta. Using tongs, pick up a bunch and place it on a dish, turning the tongs slightly to create a nice pile. And use a fork to twirl as you eat, of course! Buon appetito!
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46 Comments on Carrot and Parsnip Fettuccine

SKK added 8 months ago

We had this tonight - it is divine!

mrslarkin added 8 months ago

Thank you so much, SKK. That is so great to hear!

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added 8 months ago

I will definitely be prepping this for dinner this fall.

mrslarkin added 8 months ago

Thanks, Anita. Let me know how it turns out!

foodieinthemaking added about 1 year ago

Om my goodness. This dish is so yummy!! Love the flavors!! If I'm making this for a dinner party, can I make this a few hours ahead and just reheat in microwave? Or can you suggest how I can reheat and still have the ribbons come out separate and not sticking together? I'm guessing I should omit the cream until after the reheating is completed? Made it for lunch but when I went back to reheat for dinner, the veggies had absorbed all that butter and tasted oily. But since I was making it for my toddler, I did add a lot more butter than called for and cooked it down until very soft. I wonder if it's because of these variations that it didn't reheat well? Thanks for your help.

mrslarkin added about 1 year ago

Hi FITM! Thanks for trying, and liking, this recipe! If you need to make this ahead, I'd probably prepare it up to adding the cream and thyme - do that after reheating the veggies, so everything is nice and fresh and hot! Good luck!

Bevi added about 1 year ago

So nice! Thanks for the tip on when to stop using the veggie peeler. I have the scars to prove it's a good idea from past peeler experiences!

mrslarkin added about 1 year ago

Thanks, Bevi! Yeah, I generally stop when I'm approaching that woody middle part. I feel your pain - I have been over-zealous with the peeler on numerous occasions!