Carrot and Parsnip Fettuccine
Ingredients
- 3/4 pound carrots, peeled and trimmed
- 1/2 pound parsnip, peeled and trimmed
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- a few swipes of fresh nutmeg on the microplane grater
- pinch of white pepper
- 2 tablespoons heavy cream (optional)
- 2 sprigs fresh thyme
- sea salt
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