Vegetable Spaghetti
The Vegetable Bible
Vegetable Spaghetti
The Vegetable Bible
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2 medium carrots 4 ounces kohlrabi 4 1/2 ounces black radishes 4 1/2 ounces zucchini 2 tablespoons butter salt freshly ground white pepper 2 tablespoons white wine 3 tablespoons chicken broth (or vegetable broth) Directions: Wash and peel the carrots, kohlrabi, and radishes. Wash the zucchini. With a vegetable pasta maker, shape the vegetables into long spaghetti like strips. Melt the butter in a saucepan and briefly sauté the vegetables. Season with salt and pepper. Pour over the white wine and stock and cook for 2 to 3 minutes. Adjust the seasoning and serve at once. Serves 4. |