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Pappardelle with Stewed Vegetables

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Pappardelle with Stewed Vegetables

The perfect pappardelle with stewed vegetables recipe with a picture and simple step-by-step instructions.

  • 150 g Shallots
  • 250 g Hokaido pumpkin
  • 1 big tuber Beetroot
  • 45 g Sugar
  • 2 tbsp Butter
  • 40 ml Fruit vinegar
  • 200 ml Vegetable broth
  • 1 tbsp Chopped parsley
  • 250 g Pappardelle
  1. Peel off shallots and cut into wedges. Pumpkin, wash and cut the beetroot into bite-sized pieces as well.
  2. Preheat the oven to 180 ° c top / bottom heat. Heat the sugar and butter in a roaster and fry the shallot wedges in it. Then deglaze the whole thing with vinegar and stock and add the pumpkin and beetroot. Season to taste with salt and pepper.
  3. Cover and place in the oven for 35 minutes.
  4. Cook the pasta according to the instructions on the package.
  5. Then mix the vegetables with pasta and parsley, if necessary, season a little with salt and pepper.
Dinner
European
pappardelle with stewed vegetables

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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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