Meatless Monday Featured Recipe: Creamy Tagliatelle of Root Vegetables

Happy Monday everyone!

The Meatless Monday Featured Recipe for August 6, 2012 is Creamy Tagliatelle of Root Vegetables.  This recipe comes to you courtesy of:

Vegetarian Cooking: A Common Sense Guide

There are some amazing recipes in this cookbook – mains, sides, and some awesome looking desserts.  It was given to me as a gift, but it can be purchased on Amazon.com if you just click on the picture of the cookbook above. I consider it an awesome resource for vegetarian cooking!

The tagliatelle looks delicious!

Here’s what you need to make 4 servings.  Enjoy!!

  • 4 large carrots, peeled
  • 2 large parsnips, peeled
  • 3/4 cup heavy whipping cream
  • 1 garlic clove, crushed
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons chives, finely diced
  • Sea salt
  • Freshly ground black pepper

Directions:

  1. Bring a large saucepan of salted water to a boil.  Using a vegetable peeler, peel the carrots and parsnips into long thin strips, until you reach the hard core.  Blanch the carrot and parsnip strips in the boiling water for 1 minute.  Drain, then refresh in a bowl of iced water.
  2. Pour the heavy cream into a saucepan.  Add the garlic & stir over medium heat until the cream has reduced to about 3 1/2 ounces.  Stir in half of the parmesan cheese & half of the chives, then season well with sea salt & freshly ground black pepper.
  3. Drain the vegetable strips thoroughly, then add to the cream mixture & stir gently over medium heat for 2 minutes, or until warmed through.
  4. Serve garnished with the remaining parmesan and chives.

Other Meatless Monday recipes you might like:

Vegetarian Sweet Potato Risotto

Easy Fish Tacos (for the pescetarians) 🙂

Easy Peasy Roasted Vegetables (everyone loves these)

organic roasted vegetables

 

 

 

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