Thursday, December 1, 2022

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Thomasina Miers’ recipe for linguine with caramelised shallots, parsnips and sage butter | Meals


Sweet and earthy parsnips are a staple of British veg patches. They’re additionally straightforward to arrange and really inexpensive. Right here, sliced into fingers, they make a scrumptious accomplice for caramelised shallots minimize with salty pancetta and an fragrant pine nut and sage butter. With pasta, they make for a easy, wealthy and warming sauce that’s good for an autumnal weeknight dinner.

Linguine with caramelised shallots, parsnips and sage butter

Prep 15 min
Prepare dinner 20 min
Serves 4

8 shallots (about 400g)
2-3 tbsp olive oil
1
small bunch recent thyme
Salt and black pepper
4-5 parsnips
(about 400g), peeled and minimize into fingers
3 tbsp sherry vinegar
200ml white wine
(non-compulsory)
150g pancetta
(or bacon), diced
300g linguine or spaghetti
Parmesan
, to serve

For the sage butter
80g butter
40g pine nuts

15 sage leaves

Peel the shallots, minimize them in half lengthways, then minimize every half lengthways into three items. Heat the oil in a shallow pan over a medium warmth, add the shallots and thyme, add a superb pinch of salt and soften for 5 minutes.

Add the parsnips to the shallot pan and cook dinner, stirring often, for 10 minutes; you need them to catch and brown just a little within the pan. Add the vinegar and wine (or water, in case you choose), cowl and go away to steam for 10 minutes. When delicate, take off the lid, cook dinner till all of the liquid has evaporated, then add the pancetta and saute, stirring often, for 5 minutes.

In the meantime, convey a big pan of nicely salted water to boil and cook dinner the pasta till simply al dente, in keeping with the packet directions.

Whereas the pasta is cooking, warmth the butter in a pan till melted and scorching, then stir within the pine nuts and sage leaves, and cook dinner till the butter begins to brown and the pine nuts flip a pale caramel color. Season and take offthe warmth.

Drain the pasta, reserving a cup of its cooking water, then add to the parsnip and shallot. Toss and stir, loosening the combo with among the reserved pasta water, then examine the seasoning. Serve in deep, warmed bowls with the sage butter poured over and grated parmesan served alongside.

The easy flex

In case you are cooking for vegetarians, merely exclude the pancetta and use a vegetarian laborious cheese as a substitute of the parmesan; you might discover, although, that you simply’ll want so as to add an additional pinch of sea salt for seasoning.

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