Fried soup vegetables with ribbon noodles

Name: Fried soup vegetables with ribbon noodles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar Soup greens (400 g celeriac, 200 g carrots, 300 g leek, 100 g parsley root); 2 Garlic cloves; 1 Onion; 4 Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g ribbon noodles (e.g. tagliatelle); 1 collar Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar Soup greens (400 g celeriac, 200 g carrots, 300 g leek, 100 g parsley root)
2 Garlic cloves
1 Onion
4 Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g ribbon noodles (e.g. tagliatelle)
1 collar Parsley

Directions

1
Clean and wash the vegetables and cut into fine strips. Peel garlic and chop very finely. Peel onion and chop finely. Heat olive oil in a very large pan. Sauté onion and garlic in it until translucent, add vegetables and stew for about 10 minutes while turning.
2
Season with salt and pepper. Meanwhile prepare noodles in boiling salted water according to the instructions on the packet. Deglaze vegetables with 6-7 tablespoons of pasta water. Wash parsley, shake dry and cut into fine strips.
3
Drain the noodles, rinse, drain. Mix the noodles with the vegetables, season again with salt and pepper. Add parsley and arrange.