pasta - rigatoni with horseradish sauce

[Guest guest]

the title hardly describes this sauce.

it's parsley root and parsley with a butter creamed horseradish

 

or use parsnips instead of parsley root

 

 

* Exported from MasterCook *

 

Rigatoni with Horseradish Sauce

 

Recipe By :Cornelia Schinharl: Noodles: A Vegetarian Journey Through the

World of Pasta (Barrons)

Serving Size : 4 Preparation Time :0:35

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces parsley roots

1 large bunch Italian parsley

salt

1 pound rigatoni

1 tablespoon butter

1 cup vegetable broth -- scant measure

1 (1-inch) piece fresh horseradish

10 tablespoons creme fraiche

or sour cream

black pepper

 

Peel parsley roots and cut into julienne. Tear off parsley leaves and set aside.

Finely chop only the tender stems.

 

For pasta, bring plenty of water to a boil. Add salt and rigatoni and boil until

al dente.

 

Melt butter in pot and sauce parsley roots and chopped parsley stems until

golden. Pour in broth, cover and cook over medium heat about 5 minutes.

 

Peel horseradish and grate or puree in food processor. Chop reserved parsley

leaves. Add horseradish, parsley, creme fraiche to parsley roots and heat

through. Season with salt and pepper.

 

Drain pasta and stir into sauce.

 

Description:

" Parsley -- root and stems with a butter cream horseradish sauce "

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Per Serving (excluding unknown items): 644 Calories; 17g Fat (23.2% calories

from fat); 18g Protein; 105g Carbohydrate; 7g Dietary Fiber; 42mg Cholesterol;

475mg Sodium. Exchanges: 7 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 3 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Variations: substitute young parsnips for parsley roots. Rigatoni is

made from durham wheat semolina. It's a tube pasta with lines, short and squat

(approximately one and a quarter inches in length and a half-inch in diameter.

It is hearty pasta that cooks in approximately eleven minutes

 

Nutr. Assoc. : 1039 1036 0 0 0 0 0 0 2130706543 0

 

 

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