The Parsnip (Pastinaca sativa) is a strange vegetable that looks like a yellowish-white carrot but with a soft consistency (easy to peel but difficult to grate). Parsnips have a very unique sweet and spicy flavour that goes very well with Porcini mushrooms. The perfect dish if you have guests.
Preparation: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Low fat; Vegetarian
180g (6 oz) tagliatelle pasta
25g (1 oz) dried Porcini mushrooms (Cep/Penny Bun)
1 onion, finely sliced
1 tbsp olive oil
2 tbsp grated Parmesan cheese
Fresh parsley, chopped
1. Soak the mushrooms in cold water for about half an hour. Collect the mushrooms and drain using a small colander. Discharge the water and repeat the process. In this way all the sand will be removed.
2. Peel the parsnips and cut into very thin slices using a potato peeler.
3. Sauté the onion in a non-stick frying pan with oil and a pinch of chilli. After a few minutes add parsnips and mushrooms. Cook over low heat with a lid for about ten minutes, stirring often (if necessary add more oil or a few tablespoons of the pasta cooking water).
4. Meanwhile cook the tagliatelle pasta in salted boiling water. Drain and pour the pasta in the pan with mushrooms and parsnips. Mix well. Garnish with Parmesan cheese and parsley. Serve immediately.