Ribbon noodles with vegetable sauce

Name: Ribbon noodles with vegetable sauce
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 Onion; 500 g Broccoli; 250 g Carrots; 1 TABLESPOON Butter or margarine; 400 ml Vegetable broth; 7-10 Tbsp (Instant); 200 g ribbon noodles; 7-10 Tbsp Salt; 150 g liquid sour cream; 1 heaped Tsp cornstarch; 7-10 Tbsp Pepper; 50 g Hazelnut flakes

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 Onion
500 g Broccoli
250 g Carrots
1 TABLESPOON Butter or margarine
400 ml Vegetable broth
7-10 Tbsp (Instant)
200 g ribbon noodles
7-10 Tbsp Salt
150 g liquid sour cream
1 heaped Tsp cornstarch
7-10 Tbsp Pepper
50 g Hazelnut flakes

Directions

1
Peel and finely chop the onion. Clean and wash the broccoli and divide into small florets. Peel, wash and cut carrots into small cubes. Heat the fat in a pot. Fry the vegetables for about 5 minutes, turning them over.
2
Deglaze with stock, bring to the boil. Cover and simmer for about 8 minutes. Meanwhile cook the noodles in plenty of boiling salted water for about 8 minutes until al dente. Then drain. Drain the vegetables.
3
Pour the vegetable stock back into the pot. Stir sour cream and starch until smooth. Stir into the vegetable stock and bring to the boil again. Add the vegetables to the sauce and heat up. Season to taste with salt and pepper.
4
Roast nut flakes in a pan without fat until golden brown. Arrange noodles and vegetable sauce on a plate. Sprinkle with the hazelnut flakes and serve.