Spaghetti with beetroot sauce

Ingredients for 4 servings:

• 1 beetroot tuber (approx. 250 g)
• 1 bunch of spring onions
• 2 tbsp butter
• 250 ml broth
• some salt and pepper, black, from the mill
• 1 pinch(s) of sugar
• 1 tbsp mixed herbs, chopped
• 3 tbsp crème fraîche
• 1 tbsp pepper, green
• 1 clove(s) garlic
• 500g spaghetti

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

German winter vegetables, prepared in the French style, meet Italian pasta.

Wash, trim, and peel the beetroot. Then cut into small cubes. Wash the spring onions, slice the white parts into pieces and the green parts diagonally into very fine rings. Peel and crush the garlic clove. Sauté the white parts of the spring onions in the butter. Add the garlic clove and beetroot, sauté, and pour in the stock. Sauté for about 10-15 minutes until soft. Take 2 tablespoons of the beetroot and set aside. Season the rest with salt, pepper, sugar, and herbs, and puree. Cook the spaghetti in boiling salted water according to the package instructions until al dente. Crush the green pepper and stir into the sauce. Loosely stir in the crème fraîche to season. Sprinkle with the remaining beetroot cubes and the spring onion rings. Serve the sauce with the cooked spaghetti.