Caramelized Carrot Tagliatelle with Egg Sauce
Igor Gjozinski
фев. 23, 2026
Ажурирано на
фев. 23, 2026
Јавно
Класификација
Категорија:
Side Dish
Кујна:
Не е наведено
Тежина:
Средно
Порции:
2
Вкупна тежина:
789g
Распоред на време
Припрема
40m
Готвење
30m
Вкупно време
1h 10m
Исхрана
390
Калории
13,7 г
Протеини
25,5 г
Јаглехидрати
27,1 г
Масти
Шеќер:
14,7 г
Влакна:
6,6 г
Заситени масти:
14,5 г
Незаситени масти:
7 г
Транс масти:
0 г
Холестерол:
133,1 мг
Содиум:
163,7 мг
Калциум:
13,6 мг
Железо:
0,1мг
Потасиум:
702,3мг
Сол:
0г
Состојки
Моркови
350
Gram
143,5
3,3g
33,5g
0,8g
Кромид
80
Gram
36,0
0,8g
8,8g
0,0g
Ореви
30
Gram
78,6
1,8g
1,6g
8,0g
Путер
20
Gram
143,4
0,2g
0,0g
16,2g
Павлака за готвење - 10 проц.
150
Gram
174,0
4,5g
5,4g
15,0g
Пармезан
30
Gram
119,4
9,9g
0,0g
8,7g
Сенф
6
Gram
4,0
0,2g
0,5g
0,2g
Lemon zest
3
Gram
3,0
0,0g
0,8g
0,0g
Јајце
120
Gram
78,0
6,6g
0,4g
5,2g
Инструкции за готвење
1. Start by cooking the soft-boiled eggs for 9 minute in a saucepan of boiling water.
2. Peel the carrots using a vegetable peeler and cut them into tagliatelle shapes.
3. Mince the onion finely.
4. Toast the crushed walnuts in a pan for 6-7 minutes with a little butter than set aside.
5. In the same pan caramelize the onion for 15 min on low heat.
5. Add the remaining butter, carrot tagliatelle, garlic, salt, olive oil, and maple syrup to the pan.
6. Let the carrots caramelize over medium-high heat for about 15 minutes, stirring occasionally.
7. While the carrots caramelize, prepare the sauce: In a saucepan, heat the cream with the parmesan, mustard, and pepper until the cream thickens.
8. Blend the parsly, basil, soft-boiled eggs, lemon zest, and the thickened cream mixture together.
9. To serve, arrange the perfectly caramelized carrots on a plate, pour the hot sauce over them, and top with the reserved toasted walnuts for crunch.
Caramelized Carrot Tagliatelle with Egg Sauce
Креирано на февруари 23, 2026
Вкупно време:
1h 10m
Порции: 2
Тежина: Medium
Категорија: Side Dish
Нутритивни вредности (по порција)
| Калории: 390 | Протеини: 13,7g | Јаглехидрати: 25,5g | Масти: 27,1g |
Состојки
- 350 Gram Carrots
- 80 Gram Onion
- 30 Gram Walnuts
- 20 Gram Butter
- 150 Gram Light cooking cream
- 30 Gram Parmesan cheese
- 6 Gram Mustard Dion
- 3 Gram Lemon zest
- 120 Gram Egg
Инструкции
1. Start by cooking the soft-boiled eggs for 9 minute in a saucepan of boiling water.
2. Peel the carrots using a vegetable peeler and cut them into tagliatelle shapes.
3. Mince the onion finely.
4. Toast the crushed walnuts in a pan for 6-7 minutes with a little butter than set aside.
5. In the same pan caramelize the onion for 15 min on low heat.
5. Add the remaining butter, carrot tagliatelle, garlic, salt, olive oil, and maple syrup to the pan.
6. Let the carrots caramelize over medium-high heat for about 15 minutes, stirring occasionally.
7. While the carrots caramelize, prepare the sauce: In a saucepan, heat the cream with the parmesan, mustard, and pepper until the cream thickens.
8. Blend the parsly, basil, soft-boiled eggs, lemon zest, and the thickened cream mixture together.
9. To serve, arrange the perfectly caramelized carrots on a plate, pour the hot sauce over them, and top with the reserved toasted walnuts for crunch.