Summary

Ingredients

• 2 bunches parsley, smooth
• 1 shallot (s)
• 60 g flaked almonds
• 200 g cream cheese, natural (double cream)
• 100 ml vegetable stock
• 1 shot brandy
• 1 tablespoon lemon juice
• Salt and pepper, whiter
• 3 carrot (s)
• 1 small celeriac
• 400 g ribbon noodles

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Instructions

1. Roughly chop the parsley. Peel the shallot, cut very finely.
2. Lightly roast the almond flakes in a pan (without fat) while stirring. Add the cream cheese, broth, brandy, lemon juice and shallot and stir until smooth. Fold in the parsley and bring to the boil while stirring. To taste. Put the lid on and keep it warm.
3. Clean the carrots and celery and cut into very fine strips (I usually use the peeler for this).
4. Cook the pasta until al dente and add the vegetable strips approx. 4 minutes before the end of the cooking time. Drain the vegetable noodles and puree the sauce.