Parsnip, Carrot, Lemon & Cream Pappardelle

A creamy and comforting pasta dish with paper-thin slices of sweet parsnip and carrot. Serve with a crisp green salad or steamed greens.

2 parsnips, peeled

2 carrots, peeled

4 shallots, peeled

1 tablespoon olive oil

1 knob of butter

2 cloves garlic, finely chopped Leaves from

4 sprigs fresh thyme

200ml cream

¼ cup finely grated parmesan, plus extra to serve

400g pappardelle pasta

½ teaspoon lemon zest

1 tablespoon lemon juice

Very thinly slice the parsnips, carrots and shallots into discs. A mandolin is good for this.

Heat the oil and butter in a large non-stick pan over a medium heat. Add the parsnips and carrots and fry until the edges become golden and crispy. Remove the vegetables from the pan, then add the shallots and fry until golden and crisp. Remove from the pan and set aside.

Add the garlic and fresh thyme to the pan and fry for 1 minute – don’t let the garlic brown. Add the cream and half of the grated parmesan and simmer until thickened.

Meanwhile, bring a pot of salted water to the boil. Cook the pappardelle according to the packet instructions or until tender. Reserve ¹⁄³ cup of the pasta water and drain off the rest.

Add the pasta water to the cream along with the fried parsnips, carrots and half the shallots. Cook for 2-3 minutes until the sauce has thickened. Add the remaining parmesan, the lemon zest and juice and stir through. Season.

Stir the pasta through the sauce and serve topped with remaining fried shallots and extra parmesan cheese. Serves 4