Summary

Ingredients

• 1 beetroot (approx. 250 g)
• 1 bunch spring onion (s)
• 2 tablespoon butter
• 250 ml broth
• some salt and pepper, black, from the mill
• 1 pinch (s) sugar
• 1 tablespoon herbs, mixed, chopped
• 3 tablespoon crème fraîche
• 1 tablespoon pepper, green
• 1 clove garlic
• 500 g spahetti

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Instructions

1. Wash, clean and peel the beetroot. Then cut into small cubes. Wash the spring onions, cut the white part into pieces and the green part diagonally into wafer-thin rings. Peel and crush the clove of garlic.
2. Sauté the white of the spring onions in the butter. Add the clove of garlic and beetroot, sauté and add the stock. Stew for approx. 10 - 15 minutes until soft. Remove 2 tablespoons of the beetroot and set aside. Season the rest with salt, pepper, sugar and the herbs and puree.
3. Cook the spaghetti in salted boiling water according to the instructions on the packet until al dente.
4. Crush the green pepper and stir into the sauce. Just fold in the crème fraîche loosely to refine it. Scatter the remaining beetroot cubes and the spring onion rings. Serve the sauce with the cooked spaghetti.