250g parsnips, scrubbed, trimmed and quartered lengthways
1 onion, thinly sliced
1 tbsp olive oil
2 cloves garlic, thinly sliced
20g capers, drained and roughly chopped
150ml whole milk
10g flat leaf parsley, finely chopped
1 lemon, juice
15g Parmigiano Reggiano, shavings, to serve
1. Bring a large pan of salted water to the boil, and once boiling, add the pasta and cook for 9 minutes. Meanwhile, very thinly slice each parsnip wedge. Fry the parsnip and onion in the oil for 10 minutes, stirring often, until tender and golden. As the parsnips soften, roughly mash with the wooden spoon.
2. Add the garlic and capers, and fry for 2 minutes then add the milk to the pan and simmer for 2-3 minutes, until forming a thick, textured paste. Drain the pasta, reserving 150ml of the pasta water, then add both to the parsnip pan, followed by the parsley.
3. Gently fold the ingredients together while simmering for a final minute. When piping hot, squeeze in the lemon juice and check the seasoning. Transfer to bowls and top with cheese shavings, to serve.
Cook’s tipFeel free to use semi-skimmed or skimmed milk, and for a dairy-free option, almond milk would be best.