Carrot and Parsnip Fettuccine

By • February 26, 2011 • 46 Comments



Author 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've got a beautiful plate of golden "fettuccine."mrslarkin

Serves 2 or 3

  • 3/4 pounds carrots, peeled and trimmed
  • 1/2 pound parsnip, peeled and trimmed
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • a few swipes of fresh nutmeg on the microplane grater
  • pinch of white pepper
  • 2 tablespoons heavy cream (optional)
  • 2 sprigs fresh thyme
  • sea salt
  1. 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.
  2. Heat butter and olive oil in a large saute pan to medium - medium/high.
  3. Add veggies to pan and saute, turning the ribbons to coat in the butter/oil. Cook for a few minutes.
  4. 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.
  5. Add a pinch of white pepper. Toss to combine.
  6. 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.
  7. 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!
Jump to Comments (46)

Tags: beautiful, side dish

Comments (46) Questions (0)

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Buddhacat

almost 3 years ago SKK

We had this tonight - it is divine!

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

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

Anita_date

almost 3 years ago Anitalectric

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

I will definitely be prepping this for dinner this fall.

Mrs._larkin_370

almost 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

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

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over 3 years ago foodieinthemaking

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.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

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!

Cakes

over 3 years ago Bevi

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!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

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!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Love!!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks!

Me

over 3 years ago wssmom

Just when I was wondering what to do with all the extra parsnips and carrots in my veggie drawer other than roasting them ... BRILLIANT!!!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you wssmom! Let me know if you try it!

My_love-1

over 3 years ago Table9

This is fabulous Mrs.Larkin! I make this dish with zucchini and homemade tomato sauce...Yumm! Cannot wait to try this one.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Table9! Your zucchini version sounds yummy!

Twittah

over 3 years ago Brianne Du Clos

Oh, wow. It's so simple and beautiful. I cannot wait to make this!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks forester_lady! I just had leftovers for lunch with some rotisserie chicken. Yum!

Buddhacat

over 3 years ago SKK

Wow! Spectacular. Thank you!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, SKK!

52

over 3 years ago pauljoseph

GreatI like the Mooli (Parsnip) carrot combination

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you pauljoseph!

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

mrslarkin, you are a clever girl!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hee! Thanks drbabs!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Bravo!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks lapadia!!

Newliztoqueicon-2

over 3 years ago Lizthechef

Such a pretty presentation for a dinner party - or just "us" - terrific!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks so much, Liz!!!!

Summer_2010_1048

over 3 years ago Midge

Gorgeous mrsl!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you Midge!!

Stringio

over 3 years ago testkitchenette

I love using vegetables as my pasta...thanks for another wonderful recipe!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

You're welcome and thanks tk!!

Katherine_photo

over 3 years ago kmartinelli

Love!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you kmartinelli!!

Me

over 3 years ago TheWimpyVegetarian

Perfect!!!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks CS!

Hib_kitchen

over 3 years ago MyCommunalTable

Nice dish. Added to my saved recipes. Delish.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, MCT! Let me know how it turns out if you try it!

Dsc_0675-x2a

over 3 years ago Sagegreen

I third the yum.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks Sagegreen!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This looks really beautiful! I second the YUM!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

why thank you, hla!!