Recipe for pasta with caramelized shallots, parsnips and sage butter from Thomasina Miers | The new flexitarian

Sweet, earthy parsnips are a staple of British vegetable patches. They are also easy to prepare and very affordable. Here, sliced into sausages, they deliciously accompany caramelized shallots cut with salted pancetta and an aromatic butter of pine nuts and sage. With pasta, they make a simple, rich and hearty sauce, perfect for an autumn weeknight dinner.
Linguine with caramelized shallots, parsnips and sage butter
Preparation 15 minCooking 20 minFor 4 people
8 shallots (about 400g)2-3 tablespoons olive oil1 small bunch of fresh thymeSalt and black pepper4-5 parsnips (about 400g), peeled and cut into fingers3 spoons sherry vinegar200ml white wine (optional)150g pancetta (or bacon), diced300g linguine or parmesan spaghetti, to serve
For the butter with sage80 g butter40 g pine nuts15 sage leaves
Peel the shallots, cut them in half lengthwise, then cut each half into the lengthwise into three pieces. Heat the oil in a shallow pan over medium heat, add the shallots and thyme, add a good pinch of salt and sauté for five minutes.
Add the parsnips in shallot saucepan and cook, stirring occasionally, for 10 minutes; you want them to catch and brown a bit in the pan. Add vinegar and wine (or water, if you prefer), cover and steam for 10 minutes. When tender, remove the lid, cook until all the liquid has evaporated, then add the pancetta and sauté, stirring occasionally, for five minutes.
Meanwhile, bring a large pot of well-salted water to boil and cook the pasta until just al dente, according to package directions.
< p class="dcr-18sg7f2">While the pasta cooks, heat the butter in a saucepan until melted and sizzling, then stir in the pine nuts and sage leaves, and cook until until the butter begins to brown and the pine nuts take on a pale caramel color. Season and remove from the heat.
Drain the pasta, reserving a glass of the cooking water, then add to the parsnip and shallot. Mix and stir, loosening the mixture with a little reserved pasta water, then check the seasoning. Serve in deep, warmed bowls with the sage butter poured over and grated parmesan cheese served on the side.
The simple flex
If you're cooking for vegetarians, just rule out the pancetta and use a vegetarian hard cheese instead of parmesan; However, you may need to add an extra pinch of sea salt for seasoning.

Recipe Nov 22, 2022 0 57 Add to Reading List

Recipe for pasta with caramelized shallots, parsnips and sage butter from Thomasina Miers | The new flexitarian

Sweet, earthy parsnips are a staple of British vegetable patches. They are also easy to prepare and very affordable. Here, sliced into sausages, they deliciously accompany caramelized shallots cut with salted pancetta and an aromatic butter of pine nuts and sage. With pasta, they make a simple, rich and hearty sauce, perfect for an autumn weeknight dinner.

Linguine with caramelized shallots, parsnips and sage butter

Preparation 15 minCooking 20 minFor 4 people

8 shallots (about 400g)2-3 tablespoons olive oil1 small bunch of fresh thymeSalt and black pepper4-5 parsnips (about 400g), peeled and cut into fingers3 spoons sherry vinegar200ml white wine (optional)150g pancetta (or bacon), diced300g linguine or parmesan spaghetti, to serve

For the butter with sage80 g butter40 g pine nuts15 sage leaves

Peel the shallots, cut them in half lengthwise, then cut each half into the lengthwise into three pieces. Heat the oil in a shallow pan over medium heat, add the shallots and thyme, add a good pinch of salt and sauté for five minutes.

Add the parsnips in shallot saucepan and cook, stirring occasionally, for 10 minutes; you want them to catch and brown a bit in the pan. Add vinegar and wine (or water, if you prefer), cover and steam for 10 minutes. When tender, remove the lid, cook until all the liquid has evaporated, then add the pancetta and sauté, stirring occasionally, for five minutes.

Meanwhile, bring a large pot of well-salted water to boil and cook the pasta until just al dente, according to package directions.

< p class="dcr-18sg7f2">While the pasta cooks, heat the butter in a saucepan until melted and sizzling, then stir in the pine nuts and sage leaves, and cook until until the butter begins to brown and the pine nuts take on a pale caramel color. Season and remove from the heat.

Drain the pasta, reserving a glass of the cooking water, then add to the parsnip and shallot. Mix and stir, loosening the mixture with a little reserved pasta water, then check the seasoning. Serve in deep, warmed bowls with the sage butter poured over and grated parmesan cheese served on the side.

The simple flex

If you're cooking for vegetarians, just rule out the pancetta and use a vegetarian hard cheese instead of parmesan; However, you may need to add an extra pinch of sea salt for seasoning.