Colorful vegetable noodles with chard and shiitake mushroom ragout

Step 1 of 6: 

 

Halve the leeks lengthwise, wash, cut into thirds, and slice thinly lengthwise into fine strips. Peel the carrots and use a vegetable peeler to shave thin strips lengthwise.

Step 2 of 6: 

 

Bring plenty of salted water to a boil and cook the vegetable strips until al dente. Drain and rinse in cold water. Shortly before serving, melt the butter in a pot and toss the vegetable noodles in it. Season with salt and pepper.

Step 3 of 6: 

Separate the chard leaves from the stems, wash, and cut into approximately 1 cm pieces. Peel the chard stems thinly and cut diagonally into fine pieces. Clean and quarter the shiitake mushrooms. Peel and finely chop the onion and garlic.

Step 4 of 6: 

 

Toast the walnuts in a non-stick pan without added fat until fragrant, then remove. Add olive oil to the hot pan and sauté the onion and garlic until translucent. Add the chard stems and cook for about 2 minutes. Add the mushrooms and cook for another 2 minutes. Stir in the chard leaves, pour in the vegetable broth, and let it reduce for about 5 minutes. Season everything with salt, pepper, and nutmeg. Stir in the cream, add the cranberries, and let it cook down to a creamy consistency for another 5 minutes. Alternatively, thicken the sauce with a little cornstarch mixed with cold water, if desired. Taste again.

Step 5 of 6: 

 

Wash the parsley, spin dry, pluck the leaves, and chop finely. Roughly chop the walnuts.

Step 6 of 6: 

 

Divide the vegetable noodles among plates, top with the chard and shiitake ragout, and serve sprinkled with Parmesan, walnuts, and parsley.

Tip: 

 

You can use spinach instead of chard. Other root vegetables, such as parsnips, also work well for the vegetable noodles.