Piquant vegetable noodles

Name: Piquant vegetable noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Carrots; 200 g Leeks (leek); 150 g Celeriac; 400 g Schwyzer Nüdeli (narrow ribbon noodles); 30 g Butter or margarine; 20 g Flour; 200 ml Milk; 250 ml Vegetable broth (instant); 100 g Gouda cheese; 1 collar Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Carrots
200 g Leeks (leek)
150 g Celeriac
400 g Schwyzer Nüdeli (narrow ribbon noodles)
30 g Butter or margarine
20 g Flour
200 ml Milk
250 ml Vegetable broth (instant)
100 g Gouda cheese
1 collar Parsley

Directions

1
Peel and wash the carrots and cut them into thin strips with a peeler. Clean, wash and cut the leek lengthwise into thin strips. Peel and wash celery and cut into fine sticks.
2
Cook the pasta in plenty of boiling salted water for 9-11 minutes. After 4-5 minutes add vegetables. Melt the fat in a saucepan. Dust with flour and sauté briefly while stirring. Stir in milk and stock bit by bit.
3
Grate the cheese and gradually stir into the béchamel sauce. Wash the parsley, dab dry, pluck the leaves from the stalks and chop coarsely. Stir the parsley into the béchamel sauce. Drain the pasta and vegetables and serve with the cheese béchamel.