Gobetti pan with vegetables and ginger

Ingredients for 2 servings:

• 120 g pasta (fork pasta/gobetti)
• 220 ml vegetable stock
• 180 g celeriac
• 1 onion(s), red
• 1 clove(s) garlic
• 20 g fresh ginger
• 250 g carrot(s)
• 180 g fennel
• 3 g lemon balm leaves
• Salt
• Black pepper, freshly ground
• Fat for the pan

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

A low-calorie recipe for two

Heat the fat in a large pan over medium heat, add the dry noodles, and fry. It’s okay if they brown a little. Peel and finely dice the onion and garlic, and sauté with the noodles. Pour in the stock and reduce the heat to low. Peel and finely dice the celery, ginger, and carrots, and add them to the pan. Dice the fennel, mix it with the contents of the pan, and season with salt and pepper. Cover and cook over low heat for 15 minutes. Finely chop the lemon balm, mix it with the contents of the pan, and season to taste. Cover and let it stand for another 5 minutes. Then arrange on plates, garnish, and serve.