Carrot Noodles with Mushrooms

Ingredients

• 200 g mushrooms
• 1 Shallot
• 2 Garlic cloves
• 100 g Ham
• 1 tsp butter
• 100 ml Vegetable broth
• 200 g heavy cream
• Salt
• Pepper
• Cayenne pepper
• 800 g mixed carrots (red, yellow, purple)
• 1 tsp Olive oil
• 5 g parsley (¼ bunch)
• 50 g block Parmesan (30% fat in the product)

Instructions

1. 1.

   Clean and slice the mushrooms. Peel and finely dice the shallot and garlic. Cut the ham into cubes. Heat butter in a pan, then sauté the shallot, garlic, and ham over medium heat for 5 minutes. Add the mushrooms and cook over high heat, stirring occasionally, for another 5 minutes. Deglaze with vegetable broth and cream, simmer for about 5 minutes, seasoning with salt, pepper, and cayenne pepper.

2. 2.

   Meanwhile, clean, wash, and spiral‑cut the carrots into noodles. Heat oil in a second pan. Sauté the carrot noodles over medium heat for 4 minutes. Wash, dry, and chop the parsley. Grate the Parmesan. Plate the noodles topped with mushroom sauce, then sprinkle with parsley and grated Parmesan.