Turnip spaghetti
Swedes are packed with minerals, essential oils, and vitamin C, making them a true superfood. The protein components of buckwheat, with their collagen-boosting properties, promote firm skin and combat cellulite.
Ingredients · Servings 4
- 1 shallot
- 2 cloves of garlic
- 3 tablespoons olive oil
- 150 g buckwheat
- 450 ml vegetable broth
- 1 Steckrübe (800 g)
- Salt
- 500 g chanterelles
- 4 sprigs of thyme
- Pfeffer
- 1 handful of parsley (5 g each)
Method · 25 min
- Peel and finely dice the shallot and garlic. Heat half the oil in a pot and sauté the diced shallot and garlic for 3 minutes over medium heat. Add the buckwheat, sauté for 2 minutes, then deglaze with a little broth and cook for about 20 minutes, stirring occasionally and gradually adding the remaining broth.
- Meanwhile, peel the swede, cut it into long thin strips using a spiralizer, and cook the swede spaghetti in boiling salted water for about 3 minutes until al dente; then drain and let it drip dry.
- Meanwhile, clean the chanterelles, wash them gently, and pat them dry. Wash two sprigs of thyme, shake them dry, and pluck off the leaves. Heat the remaining oil in a pan. Fry the mushrooms over high heat for about 5 minutes, until the liquid has evaporated. Stir in the thyme and continue cooking the chanterelles for another 3–5 minutes, then season with salt and pepper.
- Mix the swede spaghetti and buckwheat with the mushrooms and heat for 2 minutes, then season to taste. Wash and chop the parsley and remaining thyme, and sprinkle over the top.
Instead of swede spaghetti, you can also make this pasta alternative from other vegetables. Zucchini, carrots, or beets are also well-suited. If chanterelles aren't in season, you can also enhance the swede spaghetti with other mushrooms, such as porcini, button mushrooms, or king oyster mushrooms.
