← All recipes

🍝 Vegetable Noodle Nests

509 kcal · 30 min · 4 servings

Ingredients

• 200 g ribbon noodles (cooking time: approx. 8 minutes)
• salt
• 4 juniper berries
• 200 g carrots (2 carrots)
• 2 tbsp olive oil
• 125 g leek (1 small stalk)
• 250 g cooked beetroot (vacuum-packed)
• pepper

Instructions

1. 1. Bring plenty of water to a boil and add salt.
2. 2. Cook the ribbon noodles in this salted water until they are al dente.
3. 3. Place the juniper berries into a mortar.
4. 4. Crush the juniper berries coarsely with the pestle.
5. 5. Peel the carrots.
6. 6. Slice the carrots thinly using a vegetable slicer.
7. 7. Heat the olive oil in a pot.
8. 8. Add the carrot slices and the crushed juniper berries to the pot.
9. 9. Lightly salt the vegetables.
10. 10. Sauté the vegetables over low heat for about two minutes with a lid on.
11. 11. Clean the leek.
12. 12. Halve the leek lengthwise.
13. 13. Rinse the leek thoroughly.
14. 14. Cut the leek crosswise into strips about one centimeter wide.
15. 15. Add the leek strips to the carrot slices in the pot.
16. 16. Add about five tablespoons of water.
17. 17. Sauté the vegetables for another five minutes.
18. 18. Pat the beetroot bulbs dry.
19. 19. Slice the beetroot thinly using a vegetable slicer.
20. 20. Add the beetroot slices to the vegetables in the pot.
21. 21. Heat the vegetables briefly.
22. 22. Season the vegetables with salt and pepper to taste.
23. 23. Drain the ribbon noodles in a colander.
24. 24. Shape the noodles into nests and place them on the plates.
25. 25. Decoratively fill the vegetable mixture into the noodle nests.

Nutrition per serving

• kcal: 509
• Protein: 16 g · Fett/Fat: 11 g · Carbs: 83 g