Summary

Ingredients

• 500 g carrot (s), youn
• 250 g mushrooms
• 2 tablespoon herb butter
• 300 ml broth
• 4 spring onion (s)
• 1 packet HENGLEIN potato noodles, (= 500 g)
• 2 tablespoon crème fraîche, light 10% fat
• 1 tablespoon sauce thickener, lighter, possibly 2
• salt and pepper

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Instructions

1. Preparation:
2. 1. Peel and wash the carrots and cut diagonally into slices. Wash, clean and halve the mushrooms if necessary. Braise the carrots and mushrooms in 1 tablespoon of heated herb butter.
3. 2. Pour in the stock, bring to the boil and cover the vegetables and cook for approx. 10 minutes. Clean and wash the spring onions and cut into fine rings.
4. 3. Prepare the potato noodles in the remaining heated butter. Refine the vegetables with crème fraîche and spring onions, thicken with a sauce thickener and season with salt and pepper. Arrange with the potato noodles on plates and serve.
5. Per serving:
6. kJ / kcal: 1358/324
7. EW: 8 g
8. F: 10.5 g
9. KH: 50.2 g
10. BE: 4