Summary

Ingredients

• 2 zucchini
• 2 medium carrot (s)
• 1 medium onion (s)
• some rapeseed oil
• 2 tablespoon cream (almond cream), white
• 1 tablespoon, heaped yeast flakes (fine yeast flakes)
• 250 ml vegetable stock
• Salt and pepper
• 1 teaspoon herbs Provence, dried

Print Recipe Pin Recipe

Instructions

1. Wash the zucchini and carrots and pat dry. Peel the carrots and cut both vegetables lengthways into thin ribbon noodles with a potato peeler or a julienne grater.
2. Peel and finely dice the onion, then sweat in a little oil in a pan until golden. Add the vegetable noodles and fry briefly.
3. Deglaze with the vegetable stock, add the almond cream, yeast flakes and spices and mix everything together well. Put a lid on the pan and simmer for about four to five minutes at medium temperature.
4. If the sauce is too thin for you, you can finish cooking the vegetable noodles for the last two minutes with the lid open while stirring.