INGREDIENTS

• 2 thick carrots
• 1 medium yellow zucchini
• 1 medium green zucchini
• 2 tbsp canola oil
• salt, pepper
• 100 ml whipped cream
• 150 ml vegetable stock
• 100 g herb cream cheese
• 200 g cocktail tomatoes
• ½ bunch flat leaf parsley
• 30 g parmesan cheese
• 25 g pine nuts

Also

• cornstarch, as needed

HOW TO MAKE IT

1. Clean and peel the carrots. Wash and clean the zucchini. Cut the carrots into wide spirals with the ZWILLING Z-Cut Spiralizer using the flat slicer.
2. Heat the oil in a coated pan and sauté the carrot spirals in it. In the meantime, cut the yellow zucchini into spirals with the medium knife of the ZWILLING Z-Cut Spiralizer and cut the green zucchini into fine spirals. Add zucchini spirals to the carrots in the pan and toss to coat. Season with salt and pepper.
3. Pour in the cream and vegetable stock. Add the herb cream cheese and let it melt.
4. Cook the spirals until they are firm to the bite. Wash and halve the cocktail tomatoes, add and heat through. Wash the parsley, shake dry, pluck the leaves, chop finely and stir in. Toss everything through and season again. If necessary, thicken to the desired consistency with a little cornstarch. Finish with freshly grated Parmesan cheese, e.g. with the ZWILLING Z-Cut Mini Grater, and pine nuts.

Tip:

The pine nuts become more intense if they are previously roasted in a pan.