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Carrot – parsley root pasta sauce

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Ingredients for 2 servings:

  • 3 m.-sized carrot(s)
  • 1 large parsley root(s)
  • 1 garlic clove(s)
  • 2 tsp sugar
  • 200 ml water or wine
  • salt and pepper
  • chili
  • 2 tbsp crème fraîche
  • e.g. parsley, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the garlic and sauté it in a deep pan with a little oil. When the garlic is golden, add the finely chopped carrots and parsley root. Caramelize everything slightly with a teaspoon of sugar. Deglaze with 200 ml water or wine. Let it simmer. Blend everything into a smooth paste, add the crème fraîche, salt, pepper, a little chili, and finally the fresh parsley. Tastes great with pasta that’s a bit wider and absorbs more sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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