Fettuccine with Beet Root Dill Sauce
(2 servings)
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Put two beet roots and two eggs in a pot with water. Bring the water to a boil. After 6 minutes remove the eggs, refresh them peel them and cut them into pieces. Let the beet roots simmer for 30 more minutes. Cook 200 grams of Fettuccine. Peel the beet roots and cut them into small pieces. Put them back in the pot together with one glass of red wine and one stock cube. Boil down the beet root in 10 minutes. Then blend the beet root with a hand blender. |
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| Add 150 grams of sour cream and one table spoon of dried dill and a pinch of salt and pepper. If the sauce is too viscous add some pasta water. Drain the pasta and serve with the sauce and egg pieces. You might also serve some marinated hering next to the pasta. |
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