Creamed noodles with flowers

4 servings

Ingredients

Quantity Ingredient
9 ounces Eggnoodles
Water, salt
3 ounces Lettuce
1 bunch Parsley
1 Onion
1 Clove Garlic
1 ounce Butter
Pepper
1 cup White Wine
⅞ cup Vegetablejuice
7/16 cup Whip Cream
3 ounces Butter, icecold
2 tablespoons Parmesan cheese, grated
1 ounce Pumpkinseeds, chopped
Fresh flowers as liked
4-5 stems

Directions

1. Cook noodles as directed,not to soft. 2. Clean lettuce,take off hard stems and rip into bite sized pieces.

Clean and chop parsley. 3. Clean, peel and chop onion and garlic and saute in the first butter

until glassy. Add lettuce and stir once,salt and pepper it and then take it out of pan. 4. Pour the wine and the cream into the pot and stir all good. 5. Add the ice cold butter in little flocks and stir good and let cook

a little while, until it is a little reduced. 6. Mix the noodles with the parsley and the lettuce carefully. Put into serving dish and pour the sauce over all. 7. Sprinkle with parmesan and the pumpkinseeds.Garnish with flowerheads.

From Die Aktuelle magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

Related recipes