Thyme cream turnips with tagliatelle pasta

Ingredients for 1 servings:

• 150g ribbon pasta, or however much you want to eat, if you like spirelli or similar.
• 150 g swede(s)
• 1 small onion(s) , or 0.5 normal-sized
• 40 g ham, raw
• 1 tbsp butter or oil, for frying
• 50 ml cream
• ½ tsp thyme, if you like 1 tsp
• n. B. salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Turnips as a pasta sauce – sweet and mild, quick, inexpensive, delicious; vegetarian on request

First, boil the pasta water. Meanwhile, clean the turnip and dice it into small pieces, about 0.5 to 1 cm in size. Also dice the onion and the raw ham. As soon as the pasta water is boiling, add the tagliatelle and cook until tender. Meanwhile, sauté the diced onion in the frying fat until translucent. Then add the turnip cubes and sweat for about 2 minutes. Deglaze with a little water, add the cream, thyme, and a pinch of pepper, and simmer everything over low heat. After about 2-3 minutes, add the ham and simmer for another 2-3 minutes. Then check if the turnip is soft enough. If the sauce is reducing too much, add a little more water. Taste the sauce and adjust the seasoning if necessary. Drain the pasta and serve with the sauce. For a vegetarian dish, simply omit the ham – and replace it with some coarsely chopped walnuts, which also tastes very good.