Rainbow root tagliatelle with a lemon cream sauce
- Details
- By Laurence Guy
This is a simple but beautiful dish that is fun and easy to make.
- Start by prepping your root vegetables, carrots, parsnips, beetroot and celeriac can all be used.
- Peel and wash your mixed root vegetables to take off their tough outer skin before using a potato peeler to peel off long thin strips of root vegetable. Set aside to blanche at the last minute.
- To make the sauce finely dice half an onion and two cloves of garlic before sweating in a pan with a little olive oil, a pinch of dried chilli, salt and pepper.
- Once the onions are golden brown add half a wine glass of white wine and reduce. Take off the heat and add 250ml of cream and the zest of half a lemon.
- Cook your tagliatelle until al dente and blanche your root vegetables in boiling water for three minutes before draining and mixing in to the cooked tagliatelle.
- Serve with the cream sauce and parmesan.
