Carrot ribbon noodles

Ingredients for 3 servings:

• 4 carrots, larger
• 500 g mushrooms
• 100 g cashew nuts
• sherry
• 1 tsp oil (sesame oil)
• pepper
• Sesame, roasted with sea salt (Gomasio)
• some parsley or coriander leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Carrots, mushrooms and cashew nuts as a sophisticated vegetable side dish

Peel the carrots and use a vegetable peeler to pull them into long, wide strips from top to bottom, resembling ribbon noodles. Set the carrots aside and carefully grate the mushrooms; halve or quarter them if desired. Toast the nuts without oil, then set them aside. Heat the wok with the oil and add the mushrooms. Sauté for a few minutes, then add the carrot strips. Toast briefly, then deglaze with a good splash of sherry. Simmer a little longer and season with pepper and gomasio before adding the nuts and serving. Sprinkle with freshly chopped parsley or coriander (if you have it, but it works fine without) before serving. I served this with red wine triplets and minute steaks. It’s also delicious with rice and fish.