Carrot and Parsnip Tagliatelle

Carrot and Parsnip Tagliatelle
Course Diet, Main Course
Cuisine Fusion
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -3
Author Fiona Maclean


Meatballs (2-3 servings)

  • 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



  1. Mix all the ingredients together
  2. Mould into meatballs about a centimetre across and put on a plate, covered, in the fridge for at least an hour
  3. 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
  4. This should make enough for 2 or 3 servings.


  1. Peel the vegetables and top and tail
  2. 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.
  3. As you peel, dunk the ribbons into a large bowl of chilled water so they start to curl up
  4. <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>
  5. Once you have all your tagliatelle made, heat up a spoon of rapeseed oil in a large frying pan or wok
  6. If you are cooking for more than a couple of people you may need to do this in batches
  7. Pop the spices into the pan and let the cumin just toast a little.
  8. Drain off the tagliatelle
  9. 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.
  10. Then add the lemon juice and some salt and pepper to season.
  11. This will keep warm in the oven for 10 minutes or so without suffering!