Conchiglie with carrot and thyme
topped with a creamy veloute sauce of lemon, ginger and walnuts
These pasta shells are stuffed with a delicious combination of carrot and garlic, baked with thyme. The sauce is made of lemon, ginger and roasted cherry tomatoes, with a crunchy touch of walnuts.
You can do it!
tree nut, wheat, celery, soya, gluten
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash all vegetables. Peel the carrot and cut it into small pieces. Mince 1 garlic clove and the ginger. Sauté the vegetables in olive oil for 2 minutes and add the fresh thyme branches. Add water to the height of the carrots. Bring it to a boil and let it simmer until the liquid is completely evaporated. Remove the thyme branches and blend the carrots with a hand blender. Season to taste.
Chop 1/2 leek and 1 garlic clove. Peel 1/2 potato and cut it into small cubes. Place 350ml of water, the vegetable broth, the garlic, leek, potato and rice in a small pot. Cook everything for 10 to 15 minutes until the rice is cooked. Remove the pot from the heat and blend everything to a smooth cream.
Bring plenty of water to a boil in a pot and add salt to taste. Cook the conchiglie until they're ready. Prepare a bowl with cold water and once the pasta is ready, drain the hot water and place the pasta in the cold water to stop the cooking process. Drain the water afterwards.
Use a spoon to fill the conchiglie one by one with the carrot mixture. Cook the conchiglie in the oven for approx. 10 minutes until they're hot. At the same time, toast the walnuts and break them in pieces afterwards.
Heat the leek potato cream and add the juice of half a lemon. Season to taste. Try the taste and add more juice if necessary. Add finely chopped parsley.
Wash the cherry tomatoes and cut them in half. Heat 1 teaspoon of olive oil in a frying pan and brown one side of the tomato by letting them rest in the oil without stirring.