Pasta With Parsnips, Broccoli Rabe & Roasted Turkey Sauce

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1 medium carrot, cut into matchsticks

1 parsnip, cut into matchsticks

Olive oil

Kosher salt, to taste

Freshly ground black pepper

1 bunch broccoli rabe

8 ounces fettuccine

2 cups hot Roasted Turkey Stock (see recipe) + additional as needed

1/2 cup finely chopped onion

1/2 teaspoon minced garlic, about 1 large clove

1 teaspoon thinly sliced roasted garlic (optional, see Note)

3 to 4 small sage leaves, thinly sliced crosswise (about 1 teaspoon)

1 teaspoon Asian fish sauce

Pinch cayenne pepper, to taste

1 tablespoon heavy cream, creme fraiche or sour cream

Lemon zest and juice, to taste

3 to 4 tablespoons grated Parmigiano-Reggiano, to taste + more for the table

Chopped turkey cracklings or parsley (optional garnish)

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