John Myers
Carrot Spaghetti with Fennel Sauce
The perfect carrot spaghetti with fennel sauce recipe with a picture and simple step-by-step instructions.
- 2 Fennel bulbs + the green
- Butter
- Salt pepper
- Some cream and sour cream
- 60 g Feta style herder cheese
- Flat leaf parsley, cress
- 2 tsp Fennel seeds
- 2 Large carrots
- Salt, pepper, sugar
- 250 g Spaghetti
- Quarter the fennel bulbs, cut off the greens and set aside. Separate the outer layers and cut into small pieces. Sweat the pieces in a little butter and season with salt and pepper. Mix with the cream and sour cream and let everything simmer gently until the fennel cubes are almost firm to the bite / soft.
- Cut the carrots into long thin strips with a grater. Fry the strips in a pan with a little butter and sugar for about 2 minutes. Season with salt and pepper.
- Cook the spaghetti in salted water until al dente and then mix with the carrots.
- Now add the finely chopped fennel greens and some parsley to the fennel sauce, crumble the shepherd’s cheese into pieces and stir in.
- Squeeze the fennel seeds with a mortar and lightly roast them in the pan. Add the inner parts of the fennel bulbs and a little butter and fry until golden brown. Season with salt and pepper.
- Arrange the fennel sauce on the preheated plates and top with the carrot spaghetti. Add the fennel quarters. Sprinkle with a little cress. Finished!
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