Wash the zucchini, remove the ends, halve and cut into thin slices. Clean the carrots, remove the ends and cut into thin slices. Clean the leek, generously remove the coarse green ends and cut into fine rings. Clean the onion, dice or cut into fine wedges as desired. Clean and finely chop the parsley.
Now melt two tablespoons of butter in a wok (which is ideal) or in a large pan and lightly fry the carrots in it. When they are browned, add the onion and spring onions and fry until the onions are lightly translucent. Then add the zucchini and fry briefly.
Now pour the vegetable stock over it and simmer with the lid closed over medium heat for about 10 to 15 minutes, until the vegetables are firm to the bite / soft, finally let the lid simmer for 3 - 5 minutes.
In the meantime, fry the potato noodles in a second pan with the remaining butter until golden.
When the vegetable mixture has the desired consistency, stir in the cream cheese and season well with the spices, if you like, you can also add a small dash of cooking cream. Let everything simmer a little. The vegetable mixture should have a creamy consistency and no longer be too runny. If necessary, thicken a little with a light roux (stir in roux slowly gradually until the desired consistency is achieved).
Then add the fried potato noodles to the vegetable mixture and mix. Finally sprinkle with the finely chopped parsley, mix and serve.
Good Appetite.
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I make my roux like this: For 250 ml sauce, 20 g butter, 15 g flour, 250 ml liquid. Melt the butter in a saucepan over low heat, add the flour and stir everything with a whisk until a smooth mass is formed. Gradually add the liquid while stirring and simmer for a few minutes.
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