Make Ahead

Carrot and Parsnip Fettuccine

February 26, 2011
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 pound 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
In This Recipe
  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!

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