Colorful vegetable noodles with chard and shiitake mushroom ragout

Step 1 of 6: 

 

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

Step 2 of 6: 

 

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

Step 3 of 6: 

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

Step 4 of 6: 

 

Toast the walnuts in a non-stick Frying Pan without adding any fat until they start to smell fragrant, then remove. Add olive oil to the hot Frying Pan and sauté the onion and garlic until translucent. Add the chard stems and sauté for about 2 minutes. Add the mushrooms and cook everything for another 2 minutes. Stir in the chard leaves, pour in the vegetable stock, and let simmer down for about 5 minutes. Season everything with salt, pepper, and nutmeg. Pour in the cream, stir in the cranberries, and simmer for another 5 minutes until creamy. Or, if you like, thicken the sauce with a little starch mixed with cold water. Taste again and adjust the seasoning.

Step 5 of 6: 

 

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

Step 6 of 6: 

 

Divide the vegetable noodles between plates, spoon the chard and shiitake ragout over the top, and Serve sprinkled with Parmesan, walnuts, and parsley.

Tipp: 

 

You can also use spinach instead of chard. Other root vegetables such as parsnip are also suitable for the vegetable noodles.