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Spaghetti with creamy carrot sauce

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Ingredients for 3 servings:

  • 1 garlic clove(s)
  • 1 onion(s)
  • 400 g carrot(s)
  • 1 tbsp sesame seeds
  • 1 tsp oil
  • 1 tsp vegetable broth
  • 375 ml water
  • 2 tbsp crème fraîche
  • Salt
  • Pepper, white
  • 1 bunch of chervil
  • 250g spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel and chop the garlic and onion. Peel, wash, and dice the carrots. Roast and remove the sesame seeds. Heat the oil. Sauté the garlic, onion, and carrots for about 5 minutes. Stir in 3/8 l water and broth, bring to a boil. Simmer for about 10 minutes, then puree. Stir in the crème fraîche and season to taste. Wash and pick the chervil. Sprinkle the chervil and sesame seeds over the pasta. Cook the pasta (spaghetti, yellow and green ribbon pasta, gnocchi, etc.) according to the package instructions and serve with the side dish.

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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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