* Exported from MasterCook *
Pasta With Parsnips, Broccoli Rabe & Roasted Turkey Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fowl/Poultry LowFat (Less than 15%)
Amount Measure Ingredient -- Preparation Method
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1 medium carrot -- cut into matchsticks
1 parsnip -- cut into matchsticks
Olive oil
Kosher salt -- to taste
Freshly ground black pepper
1 bunch broccoli rabe
8 ounces fettuccine
2 cups hot Roasted Turkey Stock -- + additional as needed
1/2 cup finely chopped onion
1/2 teaspoon minced garlic -- about 1 large clove
1 teaspoon thinly sliced roasted garlic -- (optional, see Note)
3 small sage leaves -- (to 4) thinly sliced crosswise, (about 1 teaspoon)
1 teaspoon Asian fish sauce
1 Pinch cayenne pepper -- to taste
1 tablespoon heavy cream -- creme fraiche or sour cream
Lemon zest and juice -- to taste
3 tablespoons grated Parmigiano-Reggiano -- to 4 T., to taste + more for the table
To garnish: -- Chopped turkey cracklings or parsley (optional garnish)
Place the rack near the bottom of the oven and preheat the oven to 500°. Peel and cut carrot and parsnip into matchsticks (if the parsnip has a hard core, cut around it, then discard. Toss with just enough oil to coat; season to taste with salt and pepper. Roast until browned and cooked through, stirring once as needed, about 10-11 minutes; set aside. Meanwhile, start the pasta.
Thinly cut broccoli rabe leaves and florets crosswise until you get about 3 packed cups. Rinse and set aside; save stems for another use.
Lay pasta flat in a 12-inch skillet, or break in half for smaller skillet. Add cold water just to cover the pasta and salt generously. Bring to a boil, uncovered, then cook about 4-5 minutes, stirring frequently. Pour off about half the water and set it aside. Add the 2 cups concentrated roasted turkey stock to the pasta, with more stock if needed to cover, and return to a boil; stir.
Cook pasta to al dente stage - about 4-5 minutes more; drain pasta, reserving the liquid, then transfer pasta to a bowl and return the liquid to the pan. Add the onions, the raw and the roasted garlic, sage, fish sauce and cayenne pepper. Lower heat and simmer until sauce is reduced to a generous cup.
Whisk in the cream. Stir in the broccoli rabe and season to taste with salt, pepper, lemon zest and lemon juice.
Return pasta to the pan, toss to coat thoroughly with sauce, and warm through. Add more stock or reserved cooking water if the sauce is too thick.
Just before serving, toss in the roasted carrots and parsnips, and the grated Parmesan. Garnish with turkey cracklings or parsley, if using, and serve immediately.
Note: Christopher Ranch makes roasted garlic cloves, which are available in many supermarkets. Or, you can roast your own.
Serves 3 to 4
Per serving: 265 calories, 12 g protein, 47 g carbohydrate, 4 g fat (2 g saturated), 9 mg cholesterol, 344 mg sodium, 4 g fiber.
Roast the carrots and parsnips in the oven as you roast the turkey carcass, or saute them with a little oil. You can also substitute other vegetables you might have on hand. The cold-start pasta-cooking method borrowed from Mario Batalli and food scientist Harold McGee uses less water. Concentrated roasted turkey stock, added to the pasta while it cooks, becomes the base of the pasta sauce.
Cuisine:
"Thanksgiving Leftovers"
Source:
"San Francisco Chronicle"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 330 Calories; 4g Fat (12.3% calories from fat); 11g Protein; 60g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol; 1165mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 3600 0 342 0 0 26351 0 3292 0 0 3896 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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