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Penne with carrot and kohlrabi vegetables and wild garlic cream

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Ingredients for 4 servings:

  • 400 g penne or other short pasta
  • 2 kohlrabi
  • 8 carrots
  • 1 tbsp butter
  • 1 cup of cream
  • 1 bunch of wild garlic
  • salt and pepper
  • some honey

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

quick and tasty

Cook the penne in salted water until al dente. Clean the kohlrabi and carrots and cut them into sticks, then sauté them briefly in the butter. Add the cream and simmer uncovered for about 5 minutes. Season with salt, pepper, and a little honey. Finely slice the wild garlic and fold it into the drained pasta. This was served with zander fillet marinated in honey and chili (see my recipes).

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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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