Potato spaghetti sweet-sharp

Ingredients for 2 servings

For the potato-Spaghetti

  • 700 g potatoes, waxy peel – and –
  • 200 g of carrots – peel and cut into 4 cm long, very thin strips
  • 1 mild red chilli – remove seeds and cut into thin rings
  • 2 TBSP pine nuts

Liquid ingredients and spices

  • 3 TABLESPOONS peanut oil
  • 6 TABLESPOONS Tamari (or soy sauce)
  • 1 TBSP Yaconsirup
  • Crystal salt
  • Pepper from the mill
  • 2 TBSP finely chopped parsley
  • 1 TBSP finely chopped rosemary


Preparation time about 20 minutes cooking/baking time about 15 minutes

The potatoes, turning with a spiral cutter in Spaghetti Form, and immediately in a bowl with cold water (this prevents Oxidation).

Then drain the water and add the potatoes again in fresh water soak, the starch is washed (this makes a nicer crust) later in the Roast.

The peanut oil in a frying pan and the Spaghetti, Stirring constantly, about 2 Min. sear. The carrots and mix for a further 3 Min. sear. The heat reduce the Chili for 10 Min. fry.

The rosemary and add Tamari and then add the Yaconsirup stir. The Whole 2 Min. simmer, season with salt and pepper and the parsley.

The potato Spaghetti on two plates and sprinkle with pine nuts sprinkled enjoy.

Nutritional values per Serving

  • Calories: 547 kcal
  • Carbohydrates: 73 g
  • Protein: 13 g
  • Fat: 21 g