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Tagliatelle with Roasted Parsley Root | Nutty & Aromatic
(0)
35 min
Quick
Gurkerl Küche
Herbstliche Pasta mit regionalem Charme: Zarte Tagliatelle treffen auf im Backrohr geröstete Peterwurzen, nussige Haselnussbutter, frischen Thymian und cremigen Parmesan. Vollmundig, aromatisch und schnell zubereitet.
Ingredients
Preparation method
Preparation & Roasting in the oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash and peel the parsley roots, then shave them into thin, wide ribbons using a peeler (or cut into thin strips). Peel and finely chop the garlic.
Toss the parsley root ribbons on the baking sheet with 2 tbsp of olive oil, half of the chopped garlic, the picked fresh thyme leaves, and a generous pinch of salt and freshly ground pepper. Roast in the preheated oven for about 18–20 minutes until golden brown and slightly crispy.
Chef's tip
For an especially delicate nutty note, you can let the butter brown gently - the signature aroma of 'brown butter' (Beurre noisette) harmonizes fantastically with the subtle sweetness of the root vegetable.
If you like, you can also finely chop the tender parsley root greens (if available) and use them as an additional fresh herb garnish.
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