Carrot and Parsnip Fettuccine Recipe on Food52 (2024)

Make Ahead

by: mrslarkin

February26,2011

4.7

3 Ratings

Carrot and Parsnip Fettuccine Recipe on Food52 (1)

Serves 2 or 3

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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

What You'll Need

Ingredients

³/₄ poundcarrots, peeled and trimmed
¹/₂ poundparsnip, peeled and trimmed
3 tablespoonsunsalted butter
1 tablespoonolive oil
a few swipes of fresh nutmeg on the microplane grater
pinch of white pepper
2 tablespoonsheavy cream (optional)
2 sprigs fresh thyme
sea salt

Directions

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!

Tags:

Pasta
Vegetable
Carrot
Milk/Cream
Nutmeg
Parsnip
Thyme
Make Ahead
Serves a Crowd
Gluten-Free
Vegetarian
Side

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46 Reviews

SKK September 27, 2011

We had this tonight - it is divine!

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.

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.

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!

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!!!

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!!!!

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.

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!

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!!

mrslarkin February 28, 2011

Thanks, SKK!