Carrot and Parsnip Fettuccine

By mrslarkin
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

Ingredients

  • 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

Directions

  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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Reviews (46) Questions (0)

46 Comments

SKK September 27, 2011
We had this tonight - it is divine!
 
Author Comment
mrslarkin September 28, 2011
Thank you so much, SKK. That is so great to hear!
 
Anitalectric September 27, 2011
I will definitely be prepping this for dinner this fall.
 
Author Comment
mrslarkin September 28, 2011
Thanks, Anita. Let me know how it turns out!
 
foodieinthemaking May 16, 2011
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.
 
Author Comment
mrslarkin May 16, 2011
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 March 2, 2011
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!
 
Author Comment
mrslarkin March 2, 2011
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!
 
fiveandspice March 1, 2011
Love!!!
 
Author Comment
mrslarkin March 1, 2011
Thanks!
 
wssmom March 1, 2011
Just when I was wondering what to do with all the extra parsnips and carrots in my veggie drawer other than roasting them ... BRILLIANT!!!!
 
Author Comment
mrslarkin March 1, 2011
Thank you wssmom! Let me know if you try it!
 
Table9 February 28, 2011
This is fabulous Mrs.Larkin! I make this dish with zucchini and homemade tomato sauce...Yumm! Cannot wait to try this one.
 
Author Comment
mrslarkin February 28, 2011
Thanks, Table9! Your zucchini version sounds yummy!
 
duclosbe1 February 28, 2011
Oh, wow. It's so simple and beautiful. I cannot wait to make this!
 
Author Comment
mrslarkin February 28, 2011
Thanks forester_lady! I just had leftovers for lunch with some rotisserie chicken. Yum!
 
SKK February 28, 2011
Wow! Spectacular. Thank you!!
 
Author Comment
mrslarkin February 28, 2011
Thanks, SKK!
 
pauljoseph February 28, 2011
GreatI like the Mooli (Parsnip) carrot combination
 
Author Comment
mrslarkin February 28, 2011
Thank you pauljoseph!
 
drbabs February 27, 2011
mrslarkin, you are a clever girl!
 
Author Comment
mrslarkin February 27, 2011
Hee! Thanks drbabs!
 
lapadia February 27, 2011
Bravo!
 
Author Comment
mrslarkin February 27, 2011
Thanks lapadia!!
 
Lizthechef February 27, 2011
Such a pretty presentation for a dinner party - or just "us" - terrific!
 
Author Comment
mrslarkin February 27, 2011
Thanks so much, Liz!!!!
 
Midge February 27, 2011
Gorgeous mrsl!
 
Author Comment
mrslarkin February 27, 2011
Thank you Midge!!
 
testkitchenette February 27, 2011
I love using vegetables as my pasta...thanks for another wonderful recipe!
 
Author Comment
mrslarkin February 27, 2011
You're welcome and thanks tk!!
 
kmartinelli February 27, 2011
Love!
 
Author Comment
mrslarkin February 27, 2011
Thank you kmartinelli!!
 
TheWimpyVegetarian February 27, 2011
Perfect!!!!
 
Author Comment
mrslarkin February 27, 2011
Thanks CS!
 
MyCommunalTable February 26, 2011
Nice dish. Added to my saved recipes. Delish.
 
Author Comment
mrslarkin February 27, 2011
Thank you, MCT! Let me know how it turns out if you try it!
 
Sagegreen February 26, 2011
I third the yum.
 
Author Comment
mrslarkin February 27, 2011
Thanks Sagegreen!
 
hardlikearmour February 26, 2011
This looks really beautiful! I second the YUM!
 
Author Comment
mrslarkin February 27, 2011
why thank you, hla!!