Gastronomixs

Parsnip fettuccine

This preparation turns the simple but distinctive parsnip into an exclusive component which you can serve as a vegetable dish with just a few minor additions. It can also be part of a composition.

Creation by Dennis Steenbergen, De Hoefslag* restaurant, Bosch en Duin, the Netherlands.

Parsnip fettuccine

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Ingredients

3

 

parsnips

100

ml

cream

15

g

truffle tapenade

10

g

butter

Preparation method

  • Peel the parsnips and cut into thin ribbons on a Japanese mandolin.
  • Reduce the cream until it is nice and thick and add the parsnip ribbons and cook until done.
  • Add the truffle tapenade and the butter and season to taste with salt and pepper.

Serving suggestions

  • As a vegetable dish on its own. Finish off with some fresh truffle.
  • As a component in a composition with mushrooms and poultry. 

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