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Ingredients

Apple, Apricot, Asparagus, Baby Spinach, Bananas, Beetroot, Borlotti Beans, Broad beans, Broccoli, Brown Mushrooms, Brussels Sprouts, Butter Beans, Cabbage, Cabbage (Tundra), Cabbage January King, Cabbage Savoy, Carrot, Carrots, Celeriac, Chard, Cherry Tomatoes, Chilli, Coriander, Courgettes, Cucumber, cumin, Dates, Eggs, Garlic, Ginger, Green Onions, Green Peppers, Greens, Herbs, Jerusalem Artichoke, Kale, Leeks, Lemon, Lentils, Lettuce, Marrow, Mint, Mixed herbs, Mixed Leaves, Mushrooms, New Potatoes, Onion, Oranges, Oyster Mushrooms, Parsley, Parsnips, Pear, Peas, Peppers, Potato, Potatoes, Potatoes-Pink Fir Apple, Purple Sprouting Broccoli, Radish, Red Cabbage, Red Pepper, Rhubarb, Sage, Spring Greens, Squash, Swede, Sweet Potato, sweetcorn, Thyme, Tomatoes, Turmeric, Watermelon, White Cabbage

Rainbow Root Tagliatelle with a Lemon Cream Sauce

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.

Ingredients

  • root vegetables such as carrots, parsnips, beetroot, celeriac
  • 1/2 onion
  • 2 cloves garlic
  • olive oil
  • dried chilli
  • 1/2 glass white wine
  • 250ml cream
  • zest of 1/2 lemon
  • tagliatelle
  • parmesan to serve

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