Colorful semolina noodles with vegetable mustard ragout

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 1/2 litre milk, 25 g fat, 1 pinch each of salt, pepper and nutmeg to the boil. Stir in semolina and stir at low heat until the porridge comes off the bottom of the pot as a lump. Knead in 1 egg and let the mixture cool down. Wash and finely chop the parsley. Clean the celery and put the inner leaves aside. Wash the celery and cut the stalks into diagonal slices. Add to the boiling broth and cook for about 8 minutes.

2. 2

   Pour off, collecting the broth. Clean the oyster mushrooms, fry them in hot oil until golden brown and drain them on kitchen paper. Knead the rest of the egg into the semolina mixture. Divide the mixture into 2 pieces. Knead the chopped parsley and 1 teaspoon of mustard under one half, the tomato paste and 1/2 teaspoon of paprika under the second half, season both masses if necessary. Using a tablespoon dipped in hot water, cut off about 10 cams from each mixture. If necessary, shape the noodles with a 2nd spoon and put them into lightly boiling salted water. Let them simmer at low heat for 12-15 minutes. Heat the remaining fat in a saucepan. Sweat the flour in it while stirring. Deglaze with the stock and the remaining milk and bring to the boil. Let simmer for about 5 minutes, stirring from time to time. Wash and sort the sprouts.

3. 3

   Let them simmer at low heat for 12-15 minutes. Heat the remaining fat in a saucepan. Sweat the flour in it while stirring. Deglaze with the stock and the remaining milk and bring to the boil. Let simmer for about 5 minutes, stirring from time to time. Wash and sort the sprouts. Clean, wash and quarter the radishes. Add remaining mustard to the sauce, season with lemon juice, salt and pepper. Add the celery, oyster mushrooms, sprouts and radishes to the sauce and heat up. Remove semolina noodles carefully from the water. Arrange the noodles with some vegetable mustard ragout on 4 plates. Garnish with the celery leaves. Sprinkle with orange pepper and serve with the remaining ragout

4. 4

   Clean, wash and quarter the radishes. Add remaining mustard to the sauce, season with lemon juice, salt and pepper. Add the celery, oyster mushrooms, sprouts and radishes to the sauce and heat up. Remove semolina noodles carefully from the water. Arrange the noodles with some vegetable mustard ragout on 4 plates. Garnish with the celery leaves. Sprinkle with orange pepper and serve with the remaining ragout

5. 5

   Napkin ring: wheels