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White Root Spaghetti

 
White Root Spaghetti

활동 : 15 분

Nutritional Value / Person: 

Calories: 287 kcal
Fat: 17g
Carbohydrates: 30g
Protein: 7g

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White Root Spaghetti

 

활동 : 15 분

Nutritional Value / Person: 

Calories: 287 kcal
Fat: 17g
Carbohydrates: 30g
Protein: 7g

White Root Spaghetti

René Mathieu is an inspiring chef that loves what he does and creates the most sophisticated vegetarian experiences of our generation. He is the head chef at the restaurant “La Distillerie” which is in a 12th-century castle in Luxembourg, and got awarded as the world best vegetables & fruits restaurant in 2020. As one of the “untouchable plant-based chefs” he shares a deep passion for nature and draws his inspiration from the marvellous beauty of our green planet by indulging in outdoor encounters, which he illustrates and refines in his stunning seasonal dishes.

Our philosophy is to create desire. By gestures, different tastes, different looks, words and sounds. My kitchen is like an adventure, a treasure hunt, with lots of respect for our nature and the product itself.”

René Mathieu

René Mathieu

국적: Belgian
직업: 요리사 
Favorite Ingredient: Vegetables of all sorts
Awards: Won “The Best Vegetable Restaurant” award for his restaurant La Distillerie

Total Time

-

Active Time

15 minutes

Yield

-

Calories / Portion

287 kcal

Ingredients
  • 4 salsifies
  • 1 celery root
  • 1 kohlrabi
  • 1 parsnip
  • 10g truffles
  • 1 bunch of chopped chives
  • 30g grated Parmesan
  • 20g smoked oil
  • 50g butter
  • 10g candied lemon
  • 200ml vegetable cream
  • vegetable bits
  • 20g butter
How To
  • 1
    Step 1
    Peel and cut the veggies into spaghetti-like strips (salsifies, celery, kohlrabi, parsnip). Use a mandolin for the cutting. Put the  remaining scraps aside for the sauce.
  • 2
    Step 2
    Steam spaghetti al dente for approx. 10 mins. 
  • 3
    Step 3
    Put spaghetti in a pot together with the butter and truffles. Keep a few truffle slices aside for the decoration of the dish. 
  • Step 4
    At the last moment, add the chives and the Parmesan. 
  • Step 5
    For the sauce: Make a vegetable juice out of the remaining vegetable scraps (approx. 150ml). Add the juice to the cream and bring to the boil together. Then pour the liquid into a blender and add the lemon and smoked oil. 
  • Step 6
    Arrange white root spaghetti on a plate: Carefully place the spaghetti in a narrow plate. Pour two tablespoons of sauce over it and decorate the dish with a few herbs, edible flowers and the set-aside truffles. 

How To Peel and Prepare Root Vegetables - By America's Test Kitchen

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