Summary

Ingredients

• 500 g spahetti
• 600 g broccoli
• 150 g double cream cheese
• 2 carrot (s)
• 0.5 liter ½ vegetable stock
• 100 g cheese (Emmentaler), rated
• 2 tablespoon sour cream
• 1 tablespoon butter
• salt and pepper
• 1 sprig dill, fresh

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Instructions

1. Cook the spaghetti in salted water until al dente.
2. Wash, clean and cut the broccoli into florets and cook the vegetable stock until just soft.
3. Set aside a few florets.
4. Puree the remaining broccoli with 100 ml of the vegetable stock, the dill and the cream cheese with the hand blender.
5. Put in a saucepan, heat again and refine with the sour cream. Finally, season with salt and pepper and season to taste.
6. Peel the carrots and cut into fine strips. Heat the butter in a pan and fry the carrots until crisp.
7. Also toss the spaghetti in heated butter.
8. Serve the spaghetti with the broccoli sauce, the carrot strips and the broccoli florets that have been set aside and sprinkle with Emmental cheese.