ribbon noodles with glazed carrots, spinach, waxy soft eggs in curry sauce
very easy
25 mins
25 mins
Ingredients
- 50 g almonds without skin
- 80 g Spinach
- 1 Shallot
- 2 TABLESPOONS Butter or margarine
- 1 TABLESPOON Curry
- 200 ml Pineapple juice
- 100 ml Vegetable broth
- 200 g Whipped cream
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp Salt
- 400 g Tagliatelle
- 400 g Finger carrots
- 4 Eggs (size M)
- 1 TEASPOON Sugar
- 7-10 Tbsp Pepper
Directions
- 1
Roast the almonds in a pan without fat until golden brown. Let it cool down on a flat plate. Clean and wash the spinach and spin dry. Peel and finely dice the shallot. Melt 1 tablespoon of fat in a saucepan. Fry the shallot for about 2 minutes while turning it. Add curry and steam briefly. Deglaze with 150 ml pineapple juice, stock and cream. Simmer at low heat for about 5 minutes. Mix the rest of the pineapple juice with the starch until smooth. Add to the sauce while stirring and bring to the boil. Stir in almonds and spinach. Season the sauce with salt. Prepare pasta in boiling salted water according to package instructions
- 2
In the meantime, clean the carrots and scrape the skin thinly. Cook carrots in boiling salted water for 2-3 minutes. Cook eggs in boiling water for about 6 minutes
- 3
Drain the carrots. Melt remaining fat and sugar in a pot. Glaze the carrots in it while turning. Season with salt and pepper. Drain noodles, add to the sauce and stir in. Arrange noodles with carrots on a plate. Drain eggs, quench, peel, halve and arrange on the noodles. Sprinkle with pepper
Nutrition Facts
780 kcal
90 g
35 g
25 g
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