Summary

Ingredients

• 400 g carrot (s)
• 2 onions)
• 1 clove garlic
• 200 g cooked ham, sliced
• 1 bunch chives
• 400 g ribbon pasta, thin, e.. taliatelle
• 50 g butter
• 2 tablespoon flour
• 500 ml vegetable stock
• 50 g whipped cream
• a bit salt
• some black pepper from the mill

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Instructions

1. Clean, peel and wash the carrots and cut into fine sticks. Peel off the onions and the clove of garlic and dice both finely. Cut the ham slices into strips. Rinse the chives, shake dry and cut into fine rolls.
2. Cook the ribbon noodles in plenty of boiling, lightly salted water until they are al dente. After about 5 minutes of cooking, add the carrot sticks and cook at the same time. Then drain, quench and drain.
3. Melt the butter in a saucepan and sweat the onion with the garlic cubes in it. Then dust with the flour, let it sweat briefly and deglaze with the vegetable stock and cream while stirring. Then simmer for about 8 minutes while stirring. Stir 3/4 of the chives into the sauce.
4. Raise the tagliatelle with the carrot sticks and the cooked ham strips underneath, heat and season with a little salt and a few turns of black pepper from the mill. Arrange on a plate and sprinkle with the remaining chives.
5. Boiled eggs go well with it.