Rutabaga Tagliatelle

Black Winter Truffles, Brown Butter Bits, and Fresh Herbs

Chef Greg Baxtrom of Olmsted | Brooklyn

Adapted by StarChefs | January 2021

INGREDIENTS:

Rutabaga Pasta:
1 rutabaga
Salt

To Assemble and Serve:
Neutral oil
1 carrot, sliced
5 celery stalks, sliced
3 shallots, sliced
5 cracks fresh black pepper, plus more to finish
750 milliliters dry white wine
1 pint cream
5 pounds butter
10 grams shaved black winter truffles
1 bunch chives
Salt

METHOD:

For the Rutabaga Pasta:
Using a Japanese sheeter, sheet and cut ribbons of 12-inch long ½-inch wide noodles out of the rutabaga. Blanche for 4-5 minutes in boiling salted. Remove from boiling water.

To Assemble and Serve:
Heat oil in a saucepan over medium flame. Add vegetables and black pepper; sweat until soft. Add wine and cook until dry. Add 3 quarts water and reduce, then add cream and reduce again. Remove from heat and whisk in butter. Add black truffles and Rutabaga Pasta to the sauce and stir until tender. Transfer Rutabaga Pasta to a bowl and toss in chives, black pepper, and salt.

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