John Myers
Ingredients for 4 servings:
- 300 g carrot(s)
- 500 g zucchini
- 300 g celeriac
- 500g tagliatelle
- 5 tbsp butter
- 200 g crème fraîche
- 75 g Parmesan, freshly grated
- Salt
- Pepper, freshly ground
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes
Peel the celeriac and carrots, and clean the zucchini. Peel the vegetables into thin strips (a julienne slicer works perfectly, but a regular mandoline slicer will do, too!). Heat the butter in a saucepan. Sauté the carrot and celery strips, then add the zucchini strips. Simmer over medium heat for about 5 minutes, then season with salt and pepper. Meanwhile, cook the pasta al dente according to the package instructions. Drain the pasta and toss it with the vegetables in the pan. Season to taste with salt and pepper. Serve the vegetable pasta on plates with crème fraîche, freshly grated Parmesan cheese, and freshly ground pepper, if desired.
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