Dear VV Mag,
Every time I go to Paradigms I get the same thing, the Parsnip Pappardelle. I would love to try to make it at home. Can you get me the recipe so that next time I dine there, I can try one of their other delicious-sounding dishes. Thank you.
Wild Mushroom Parsnip Pappardelle
Recipe from Paradigms Restaurant Eagle, Colorado
1 cup sliced wild mushrooms or baby bellas
1/2 cup diced sun-dried tomatoes in oil
1 cup diced asparagus cut into 1/4 “ pieces
5 cups mushroom or vegetable stock
3 large parsnips
Shave skin off parsnips and discard. Continue to shave strips of parsnips with vegetable peeler, alternating sides. If parsnips strips are very wide, cut in half lengthwise to resemble pasta pappardelle.
Add small amount of oil to sauté pan and briefly cook mushrooms, sun-dried tomatoes,and asparagus, just long enough to release flavor. Add parsnip pappardelle to the pan and slowly add stock, cooking until it is absorbed and parsnips are translucent. Plate vegetables. Top with parsley, Parmesan and truffle oil to taste.
Remember truffle oil is on the stronger side.