Fettuccine with turnip ragout

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.8 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g Turnip
  • 300 g Carrots
  • 150 g Herb Seedlings
  • 1 red onion
  • 1/2 bunch flat leaf parsley
  • 400 g Fettuccine pasta
  • 7-10 Tbsp Salt
  • 1 TEASPOON Butter or margarine
  • 1 TABLESPOON Oil
  • 2 TEASPOONS Curry
  • 1 TABLESPOON Flour
  • 400 ml Vegetable broth
  • 7-10 Tbsp Pepper
  • 4 TSP Fresh cream

Directions

  1. 1

    Peel and wash rutabaga and carrots. Cut carrots into thin slices at an angle, rutabaga into small pieces. Clean and slice the mushrooms. Peel and halve onion and cut into strips.

  2. 2

    Wash parsley, shake dry and chop finely, except for a few leaves for garnishing. Cook the pasta in boiling salted water according to the instructions on the packet.

  3. 3

    In the meantime, heat the fat and oil in a large pan. Fry the turnip, carrots and mushrooms for about 3 minutes, turning them over. Add onions, dust with 1 tsp curry and flour and sauté briefly.

  4. 4

    Add the stock and simmer for about 5 minutes, stirring occasionally. Season to taste with salt, pepper and curry. Drain the pasta, add to the pan with chopped parsley and mix. Arrange on plates.

  5. 5

    Garnish with a dash of crème fraîche and parsley, possibly sprinkle with some curry.

Nutrition Facts

KCAL
480 kcal
CARBS
85 g
FATS
8 g
PROTEINS
15 g