NUDEL  GEMÜSE  GRÖSTL  

Noodle-Vegetable-Pan

250 g spaghetti
6 tbsp. oil
200 g brussel sprouts
150 g cauliflowers
200 g carrots
5 spring onions
100 g mushrooms
2 gloves of garlic
60 g parmesan (grated)
salt, pepper, marjoram

 

 

Cook pasta, strain well and allow to cool down. Don´t refresh with cold water. Pull the cauliflower florets off the main plant. Peel carrots and cut them lengthwise into 1/2cm slices in width. Boil vegetables one after another in salted water until they habe a slight bit, strain, douse with cold water and let them drain well. Half spring onions lengthwise and cut into 1cm slices in with. Wash mushrooms and cut into small slices. Dice garlic finely. Divide spaghetti into three portions. Preheat oven to 50°. Heat 1 tbsp. oil in a coated pan and arrange one portion spaghetti. Sprinkle with one third of parmesan and fry over medium heat on both sides until lightly brown. Keep warm in the oven. Fry the other portions the same way. Clean the pan with paper towel, add and heat 3 tbsp. oil. Sautée brussel sprouts, carrots and cauliflower until they habe a slight bit and season with salt and pepper. Remove vegetables and put aside. In the pan browning spring onions, garlic and mushrooms. Fold in roasted vegetables and sesaon with marjoram. Now break up noodles and place them into the pan. Sesaon to taste.

 

     Side Dish: green salad
     
 

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