← All recipes

🍝 Spaghetti with Carrot-Kohlrabi Sugo and Almond-Parsley Gremolata

672 kcal · 30 min · 4 servings

Spaghetti with Carrot-Kohlrabi Sugo and Almond-Parsley Gremolata Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the shallots and peel them. Dice the shallots roughly. Peel the carrots and cut them into rough chunks.
  2. 2. Warm 2 tablespoons of butter in a pot over medium heat. Add the shallots and carrots and sweat them for about 2 minutes until they lose their color.
  3. 3. Add the cream and bring the mixture to a boil. Season the sauce with salt. Let it simmer covered on low heat for about 15 minutes.
  4. 4. Bring about 5 liters of salted water to a boil in a separate pot.
  5. 5. Rinse the lemon. Grate about 1 teaspoon of fine zest. Halve the lemon and squeeze out the juice.
  6. 6. Roughly chop the almonds. Heat 1 tablespoon of oil in a pan over medium heat. Roast the almonds with sugar in it for about 2 minutes.
  7. 7. Add 2 tablespoons of lemon juice. Transfer the mixture to a small bowl and let it cool. Clean the pan.
  8. 8. Peel the kohlrabi. Dice it into small pieces. Heat 2 tablespoons of oil in the same pan over medium to high heat.
  9. 9. Fry the kohlrabi for about 6 minutes, turning occasionally. Season with salt, pepper, and sugar.
  10. 10. Cook the spaghetti in the boiling salted water for about 9 minutes until al dente (firm to the bite).
  11. 11. Measure out about 100 milliliters of the cooking water using a measuring cup.
  12. 12. Puree the carrot sauce finely. Use some of the reserved cooking water for this, depending on your desired consistency.
  13. 13. Season the sauce with the remaining lemon juice, salt, pepper, and sugar.
  14. 14. Wash the parsley and shake it dry. Remove the thick stems. Roughly chop the parsley.
  15. 15. Mix half of the parsley and the lemon zest into the almond mixture in the bowl.
  16. 16. Drain the spaghetti in a colander. Add them back to the same pot while still wet.
  17. 17. Mix the pasta with the carrot sauce and the kohlrabi cubes.
  18. 18. Season the pasta with salt and pepper. Plate the dish.
  19. 19. Sprinkle the pasta with the parsley-almond gremolata and the remaining parsley. Serve the dish.

Nutrition per serving