Updated 13 August 2020
Parsnips can be mashed with potatoes, roasted with other root vegetables in olive oil, butter and herbs or as a sauce for pasta. Yep that’s right! Here I’ve created a seasonal dish using plump parsnips. The combination of parsnip, bacon and sage is quite delicious and the macadamias give it crunchy texture. Omit bacon for vegetarian. You can cook this dish with quality dry linguine or spaghetti pasta. As you know, I am very fond of combining flavours and textures to create delicious food. I hope you will enjoy the combination of flavours as much as we do. Accompany with a glass of Spanish Tempranillo or even better a cool Grey Sands Pinot Gris. Happy cooking! Sylvia xx
INGREDIENTS Serves 4
150g-200g Linguine or quality dry pasta of your choice
4 Tablespoons olive oil and a knob or two of butter
260g-300g parsnip, peeled and roughly chopped (if there is a hard core remove it before chopping)
80g-100g bacon loin cut into small julienne strips or chopped
3 garlic cloves finely sliced
100g-120g macadamias, roughly chopped
2-3cm piece dry chilli, seeds removed and finely chopped (optional)
2 Tablespoons sage leaves finely shredded or thyme leaves chopped
Extra butter and extra virgin olive oil for sauce
Lemon juice to taste
Freshly grated nutmeg
Salt and freshly ground black pepper
Freshly grated Parmesan (Grana Padano) to serve
- Cook the pasta till al dente. Whilst the pasta is cooking make the sauce.
- Heat a frying pan on medium-high heat. Add the olive oil and butter. When the butter begins to sizzle add the roughly chopped parsnip. Stir around the pan to coat with the oil and butter. Cook until the parsnip turns golden.
- Turn heat down to medium. Add the bacon, sliced garlic, macadamias, dried chilli (if using), sage/thyme and nutmeg. Add more olive oil and butter as required.
- Stir to combine all ingredients well and cook for a minute or two. Season with salt, freshly ground black pepper and lemon juice to balance the taste.
- Once the pasta is cooked remove it from the saucepan with tongs and add it to the frying pan with the parsnip mixture. Stir well to combine all ingredients.
- Add 2-3 Tablespoons pasta cooking water to moisten the sauce.
- Serve in warmed pasta bowls and dress with freshly grated Parmesan.
- Accompany with a mixed leaf and herb salad.