Carrot and Parsnip Cacio e Pepe

By KDHarmon

Ingredients

• 4 large carrots, peeled and trimmed
• 2 parsnips, peeled and trimmed
• 6 Tbs. (3 oz./90 g) unsalted butter
• 1 cup (4 oz./125 g) grated pecorino romano cheese
• Kosher salt and freshly ground pepper

Details

Adapted from williams-sonoma.com

Preparation

Step 1

Using a spiralizer fitted with the coarse shredder blade, spiralize the carrots, cutting the strands every 3 or 4 rotations. Transfer to a large bowl. Spiralize the parsnips using the same blade and add to the bowl with the carrots. Set aside.

In a large sauté pan over medium heat, melt butter and cook until it begins to brown, about 3 minutes. Reduce the heat to low and stir in the carrots and parsnips. Cook, stirring occasionally, just until the vegetables are tender, about 5 minutes. Remove from heat and stir in 3/4 cup (3 oz./90 g) of the pecorino and 2 tsp. pepper. Season with salt, garnish with the remaining 1/4 cup (1 oz./30 g) pecorino and serve immediately.

Serves 2 to 4.