Narrow Ribbon Noodles with Vegetable Strips and Parsley Sauce

For the sauce, rinse the parsley and shake dry, chop coarsely without the thick stems. Remove the skin from the onion and chop very finely. Lightly toast the flaked almonds in a saucepan over medium heat, stirring.

Add the onions, milk, cream cheese and stir until smooth, lastly add the parsley. Bring everything to a boil once while stirring, then blend with a hand blender. Add a little more milk as needed to give the sauce the right consistency, season with salt and coarsely ground pepper. Thicken on the off heat until the pasta is cooked.

For the vegetable noodles, put enough salted water on to boil. Clean and rinse the vegetables and cut into julienned strips (see box). Cook the pasta according to package directions until al dente. In the last 3 minutes, add the carrot and celery strips to the boiling pasta water. Cook the kohlrabi strips (provided that they are used) for only 1 minute. Drain the cooked vegetable noodles, let them cool briefly, drain and serve with the sauce.

Tips: Cut vegetables into julienned strips Cut the vegetables diagonally 5 cm long pieces, then cut them lengthwise into narrow slices. Place the slices on top of each other and cut lengthwise into narrow strips. Take a sharp kitchen knife with a wide blade, and do not lift the tip of the knife from the board when cutting, so you get the finest

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