Kohlrabi carrot ragout with noodles

Name: Kohlrabi carrot ragout with noodles
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 1 medium sized kohlrabi; 1 (approx. 100 g) Carrot; 100 g Mushrooms; 1 tsp (5 g) Oil; 7-10 Tbsp Herbal salt, salt; 40 g short macaroni; 2-3 stem(s) Parsley; 1-2 TEASPOONS sauce thickener; 1 TABLESPOON ripened cream; 7-10 Tbsp white pepper; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Basil leaves; 7-10 Tbsp to garnish

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

1 medium sized kohlrabi
1 (approx. 100 g) Carrot
100 g Mushrooms
1 tsp (5 g) Oil
7-10 Tbsp Herbal salt, salt
40 g short macaroni
2-3 stem(s) Parsley
1-2 TEASPOONS sauce thickener
1 TABLESPOON ripened cream
7-10 Tbsp white pepper
1-2 TEASPOONS Lemon juice
7-10 Tbsp Basil leaves
7-10 Tbsp to garnish

Directions

1
Peel, wash and cut the kohlrabi and carrot into cubes or slices. Clean, wash and halve the mushrooms
2
Fry the mushrooms in the hot oil. Fry the kohlrabi and carrot briefly. Deglaze with 1/8 l water, bring to the boil and season with herbal salt. Steam covered for about 10 minutes.
3
Cook the pasta in boiling salted water for about 10 minutes until al dente. Wash and finely chop parsley
4
Bind the vegetables with sauce thickener. Stir in sour cream. Season with herbal salt, pepper and lemon juice. Stir in parsley. Drain noodles. Arrange everything. Garnish with basil if necessary.
5
Other side dishes also go well with the kohlrabi carrot ragout. If you replace 40 g pasta with 40 g rice or 200 g potatoes, the calories remain the same