Carrot and Parsnip ‘Tagliatelle’ with Spicy Lamb Meatballs
I first came across a recipe for Carrot and Parsnip Tagliatelle in one of Nigel Slater’s cookbooks dating back about 20 years. His original version uses a lot more spices and finishes the dish off with cream. My slightly healthier version uses just cumin and cardamom and is finished with a little lemon juice. The result is good enough to eat as quick comfort food with a little goats cheese crumbled on top. Or as I’ve done here, with Spicy Meatballs.
- 400 g lean lamb mince
- 1 egg
- 1 slice of bread blitzed into breadcrumbs
- A good pinch of chilli flakes or a medium hot fresh chilli deseeded and chopped finely
- Salt and Pepper
- Half a teaspoon of turmeric
- One medium carrot and one medium parsnip
- Rapeseed oil to fry
- One scant dessert spoon of cumin seeds
- The seeds from 10 cardamom pods
- 1 teaspoon lemon juice
- Salt and Pepper to season
Mix all the ingredients together
Mould into meatballs about a centimetre across and put on a plate, covered, in the fridge for at least an hour
I cook these on the stove top in a metal skillet with a little rapeseed oil till they are browned all over and then put them in the oven for 10 minutes to finish off while I make up the tagliatelle
This should make enough for 2 or 3 servings.
Peel the vegetables and top and tail
Using your peeler, slice off ‘ribbons’ across the length of each vegetable. The easiest way to do this is to peel the vegetables so that you have four flat long edges and then peel and turn.
As you peel, dunk the ribbons into a large bowl of chilled water so they start to curl up
<g class="gr_ gr_117 gr-alert gr_gramm gr_hide gr_inline_cards gr_run_anim Grammar" id="117" data-gr-id="117">The middle parts of the vegetables can’t be used here, so save them for vegetable stock or soup.</g>
Once you have all your tagliatelle made, heat up a spoon of rapeseed oil in a large frying pan or wok
If you are cooking for more than a couple of people you may need to do this in batches
Pop the spices into the pan and let the cumin just toast a little.
Drain off the tagliatelle
Fry for about 2-3 minutes turning the vegetables till the edges start to caramelise. Make sure the spices are well mixed in with the vegetables.
Then add the lemon juice and some salt and pepper to season.
This will keep warm in the oven for 10 minutes or so without suffering!
Whilst this isn’t exactly a diet recipe if you serve it with lamb meatballs, it’s still relatively low in calories. If you wanted to reduce the calories further you could use my recipe for spicy turkey meatballs instead.
Thinking of trying this at home? Why not pin the post for later!