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Tagliatelle with beetroot

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Ingredients for 4 servings:

  • 7 tbsp crème fraîche with herbs
  • 450 g tagliatelle
  • 1 shallot(s)
  • 450 g beetroot
  • 1 tbsp olive oil
  • 100 ml vegetable stock
  • salt and pepper
  • 1 dashes apple cider vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and coarsely grate the beetroot, finely dice the shallot. Heat the oil and sauté the shallot until translucent. Add the beetroot and sauté. Pour in the vegetable stock and bring to a boil. Season everything with vinegar, salt, and pepper. Cover and simmer the vegetables over low heat for about 25 minutes until al dente. Meanwhile, cook the pasta in salted water. Toss the beetroot with the crème fraîche. Carefully combine the tagliatelle and 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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