Tagliatelle with Parsnip Cream | Taste of Italy
(0)
40 min
Quick
Sezamo
O rețetă de toamnă rafinată și cremoasă din bucătăria italiană: tagliatelle învăluite într-o cremă fină de păstârnac copt la cuptor, îmbogățită cu parmezan, cimbru aromat și unt catifelat.
Preparation method
Preparing and roasting the parsnip
Preheat the oven to 200°C. Peel the parsnips and cut them into medium cubes. Peel the garlic cloves.
Place the parsnip cubes and garlic cloves on a baking sheet lined with baking paper. Drizzle with 20 ml of olive oil, season with half of the sea salt, black pepper, and thyme sprigs.
Bake in the oven for about 25 minutes, until the parsnips are tender and lightly browned around the edges.
Chef's tip
For an even silkier texture, pass the parsnip purée through a fine mesh sieve before adding it to the pan.
Roasted parsnip has a subtle, nutty sweetness that pairs ideally with salty Parmesan and fresh thyme.
15 min
Under an hour
