Summary

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

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Instructions

1. Cook the tagliatelle in salted water until al dente, rinse with cold water and set aside.
2. Clean and wash the beetroot, peel the tubers and cut into cubes, cut the stems and leaves into pieces approx. 4 cm long.
3. 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.
4. 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.
5. If you want, you can also partially replace the cream with milk and simply reduce it a little more.