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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
pound carrots, peeled and trimmed
pound parsnip, peeled and trimmed
tablespoons unsalted butter
tablespoon olive oil
a few swipes of fresh nutmeg on the microplane grater
pinch of white pepper
tablespoons heavy cream (optional)
sprigs fresh thyme
- 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.
- Heat butter and olive oil in a large saute pan to medium - medium/high.
- Add veggies to pan and saute, turning the ribbons to coat in the butter/oil. Cook for a few minutes.
- 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.
- Add a pinch of white pepper. Toss to combine.
- 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.
- 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!
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Carrot Recipe