Mixed vegetable noodles with cheese and cream sauce à la Didi

Ingredients for 4 servings:

• 300 g carrot(s)
• 300 g zucchini, yellow
• 300 g zucchini, green
• 300 g kohlrabi
• 300 g celeriac
• 400 ml cream
• 1 tsp vegetable stock powder
• 1 chili pepper(s), red, dried
• n. B. Sea salt and pepper, mixed, from the mill
• 75 g cream cheese spread
• 40 g Gouda, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegetarian

Peel the celery and kohlrabi and cut them to size for the julienne cutter. Trim the ends of the green and yellow zucchini. Trim the ends of the carrots and peel the carrots. Run all the vegetables through the julienne cutter or cut them into long strips by hand. Mix the cream with the spices and the cheese, bring to a boil, and simmer while stirring until the cheese has completely melted and combined with the cream. Meanwhile, fill a sieve insert with water up to the sieve insert and bring to a boil. Place the julienne vegetables in the sieve insert and hang the sieve insert in the pot. Steam with the lid on for about 10 minutes. Serve the vegetable noodles with the cheese and cream sauce.