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Tagliatelle with Roasted Parsnips | Sage Butter & Nuts
(0)
30 min
Quick
Gurkerl Küche
Cremige Tagliatelle kombiniert mit im Backrohr karamellisierten Pastinaken, knusprigem Salbei in nussiger brauner Butter, gerösteten Haselnüssen und feinem Grana Padano. Ein herbstliches Pasta-Highlight!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the parsnips, peel them, and quarter them lengthwise or cut into bite-sized batons. Peel and finely chop the garlic. Pluck the sage leaves from the stems and pat dry. Coarsely chop the hazelnuts and finely grate the zest of the organic lemon.
Toast the chopped hazelnuts in a dry pan without oil over medium heat for 2–3 minutes until fragrant and golden brown. Immediately transfer to a small plate so they do not continue browning.
Instructions
Spread the prepared parsnips onto a baking sheet lined with baking paper, drizzle with olive oil, and season with a pinch of salt and freshly ground pepper. Roast in the preheated oven for about 20–25 minutes until tenderly caramelised and lightly browned at the edges.
Chef's tip
Caramelisation secret: Due to their natural sugar content, parsnips develop a wonderful sweetness in the oven. Turn the batons halfway through the baking time so they brown evenly.
Brown butter (Beurre Noisette): When browning the butter, make sure not to use too high heat. As soon as it foams and gives off a delicate nutty aroma, briefly remove the pan from the heat.
Ingredients
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