Season
All Season
Occasions
Lunch
Dinner
Estimated
Time
ca. 20 min

Vegetable
Sauce.

Ingredients for 1 serving
0,4 cm
 Ginger* chopped
1 tbs
Black Cumin
1–3 leaves
Sage*
6–8 leaf
Trevisano* (a milder radicchio)
1
Carrot*
little
Rock salt
1 tsp
Sesame oil
6 tbsp
Water
1–2 tbsp
White Tahini (blanched, fine ground)
  1. Chop ginger and sage into small pieces and place with black cumin and sesame oil in the pressure cooker (don’t close lid) fry the spices on medium heat until golden.

  2. Meanwhile, chop and clean the carrot. I sliced them medium thick. Wash and clean the trevisano.

  3. Add Carrots and water (150 ml ) to the spices. Close lid and cook for 15 min.
  4. While the sauce is cooking, do the Buckwheat Spatzle or another filling side dish.

  5. When Buckwheat Spaetzle are made, fry them together with the trevisano in a coated pan. Stir regularly to not burn them.

  6. Open pressure cooker lid according to manufacturers instructions. Take out the carrots, put them aside. Stir in the tahini and rock salt according to taste.

  7. Now mix everything with the creamy savory sauce. Ready to serve.
How
to
The vegetable sauce works also well with ready made pasta.
* Exchange vegetables (or leave aside spices), if you have symptoms or for variations. Try out local and seasonal vegetables.