Parsnip carbonara
Preparation : 15 min
Cooking : 10 min
Total time : 25 min Rest : 0 min
Equipment
Spiral Expert, Tagliatelle cone
4 people
1 kg of parsnip
2 tbsp of olive oil
2 of egg yolks
60 ml of crème fraîche
80 g of parmesan
100 g of baby spinach
Associated products
RECIPE STEPS
1
Trim each end of the parsnips and spiralize using the TAGLIATELLE cone.
Cut into shorter lengths.
- 1 kg of parsnip
2
Heat the olive oil in a large non-stick frying pan over medium heat.
Add the parsnip tagliatelle and cook, stirring occasionally, for 10-15 minutes until firm-tender.
- 1 kg of parsnip
- 2 tbsp of olive oil
3
Put the egg yolks, cream and Parmesan into a bowl, whisk to combine; season with pepper.
- 2 of egg yolks
- 60 ml of crème fraîche
- 80 g of parmesan
4
Remove the parsnip tagliatelle from the heat and stir the spinach through it to wilt. Fold in the Parmesan cream sauce to coat.
- 100 g of baby spinach
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