ribbon noodles with chanterelles

Name: ribbon noodles with chanterelles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Chanterelles; 1 (approx. 300 g) Stalk leek (leek); 400 g Celeriac; 30 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/8 l Vegetable broth (instant); 200 g Whipped cream; 300 g wide ribbon noodles (Parpadelle); 3-4 Tbsp sauce thickener

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Chanterelles
1 (approx. 300 g) Stalk leek (leek)
400 g Celeriac
30 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/8 l Vegetable broth (instant)
200 g Whipped cream
300 g wide ribbon noodles (Parpadelle)
3-4 Tbsp sauce thickener

Directions

1
Clean the chanterelles, wash thoroughly several times and drain well. Clean, wash and cut the leek into fine rings. Clean, wash and cut celery into small cubes. Heat the fat in a large frying pan and fry the chanterelles lightly over high heat, turning them over.
2
Add the vegetables, sauté briefly and season with salt and pepper. Add stock and cream, bring to the boil and simmer for about 5 minutes. Put the noodles in plenty of boiling salted water and boil them for about 8 minutes until they are bubbling.
3
Pour the pasta onto a sieve, rinse briefly in cold water and drain. Stir the sauce thickener into the chanterelle cream sauce and bring to the boil again briefly. Season to taste with salt and pepper and arrange with the noodles on plates.