Tagliatelle with vegetables in cheese sauce

Name: Tagliatelle with vegetables in cheese sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 large carrots; 1 Stalk leek (leek); 1/2 (250 g) Celeriac; 300 g Tagliatelle , salt (Tagliatelle); 1 tablespoon (20 g) Butter; 1 (20 g) go. Tbsp. flour; 200 ml Milk; 2 TEASPOONS Vegetable broth; 75-100 g Gouda; 7-10 Tbsp white pepper, nutmeg; 1/2 bunch Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 large carrots
1 Stalk leek (leek)
1/2 (250 g) Celeriac
300 g Tagliatelle , salt (Tagliatelle)
1 tablespoon (20 g) Butter
1 (20 g) go. Tbsp. flour
200 ml Milk
2 TEASPOONS Vegetable broth
75-100 g Gouda
7-10 Tbsp white pepper, nutmeg
1/2 bunch Parsley

Directions

1
Peel and wash the carrots and peel long thin strips with a peeler. Clean, wash and cut the leek into long thin strips. Peel, wash and cut celery into fine sticks
2
Cook the pasta in plenty of boiling salted water for about 10 minutes. Add the vegetables after about 4 minutes, bring to the boil again and finish cooking
3
Heat the fat in a saucepan. Dust with flour and sauté briefly while stirring. Stir in milk, 1/4 l water and stock. Simmer for 5 minutes
4
Grate cheese. Stir into the sauce and melt in it. Season to taste with salt, pepper and nutmeg. Wash and chop the parsley and stir in. Drain the pasta and vegetables, drain briefly and mix with the cheese sauce
5
Drink: cool juice spritzer