All Sorts Of Beets with Goat Cream Cheese and Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 May turnips, whole, with stems and leaves
- 50 g oat cream cheese
- 75 ml cream
- 1 clove garlic
- olive oil
- salt and pepper
- Parmesan, to taste
- 250 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in salted water until al dente, rinse with cold water and set aside.
- Clean and wash the beetroot, peel the tubers and cut into cubes, cut the stems and leaves into pieces approx. 4 cm long.
- Heat some olive oil in a large pan, carefully fry the beet cubes in it, after about 4-5 minutes add stems and finely chopped garlic. Deglaze with cream, dissolve the goat`s cream cheese in the sauce, season with salt and pepper and let simmer for another 5 minutes. Reduce so much that a creamy sauce is created, if necessary add more cream.
- Add the beet leaves and ribbon noodles, heat in the sauce until they are hot again. Arrange on plates and sprinkle with freshly grated parmesan.
- If you want, you can also partially replace the cream with milk and simply reduce it a little more.
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