Fennel-Carrot-Walnut Sauce

Ingredients for 2 servings:

• 3 m.-sized carrot(s)
• 5 large mushrooms
• 1 bulb(s) of fennel
• 1 tbsp butter
• 1 cup cream, alternatively crème fraîche or soy cream
• 1 handful of walnuts
• 1 shot of orange juice
• salt and pepper
• possibly water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with mushrooms and orange flavor – delicious with all kinds of pasta

Peel the carrots and cut into small pieces. Sauté the butter in a large pan and fry the carrots. Add the mushrooms and fry over medium heat until browned. Season with salt and pepper. Wash and trim the large fennel bulb (or use two for small ones), and also cut into small pieces. Add to the carrots and mushrooms and fry. Meanwhile, roughly chop the walnuts. When the vegetables are almost firm to the bite, add the cream or crème fraîche and simmer over low heat until the desired firmness is reached. Add a little water if necessary if the sauce reduces too quickly. Add a dash of orange juice and the walnuts and season with salt and pepper to taste. Serve with thin spaghetti or other pasta, and sprinkle with Parmesan cheese. Tip: This vegetarian dish can easily be made vegan by using soy cream instead of cream/crème fraîche, or by making a vegan béchamel sauce.