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Spaghetti with carrot cream

updated

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Ingredients for 2 servings:

  • 500 g carrot(s)
  • Butter or oil
  • 1 cup sour cream
  • 1 bunch of chives or spring onions
  • 4 tbsp sunflower seeds
  • Salt
  • Sambal Oelek
  • 250g spaghetti

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Clean the carrots and cut into pieces. Heat butter or oil in a saucepan. Fry the carrots over medium heat until soft and puree with the sour cream. Season with salt and sambal oelek (don’t be too careful, or it will taste like baby food). Cook the spaghetti according to the package instructions. Brown the sunflower seeds in a pan without fat. Mix the spaghetti with the carrot cream and sprinkle with plenty of chives or finely chopped spring onions and the toasted sunflower seeds.

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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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