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Spätzle and vegetable pan

Spätzle and vegetable pan

Homemade German spätzle tossed with plenty of leek, mushrooms, courgette and carrot, plus a little mountain cheese and cream – much lighter than cheese spätzle.

45 min
in total
4
people
519
calories per serving

In one serving

24 g
Protein
63 g
Carbs
17 g
Fat

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Ingredients

4
  • 300 g
    Flour
  • 3 pc
    Egg
  • 120 ml
    Water
  • 0.5 tsp
    Salt
  • 300 g
    Leek
  • 250 g
    Button mushroom
  • 300 g
    Zucchini
  • 200 g
    Carrot
  • 1 pc
    Onion
  • 15 ml
    Rapeseed oil
  • 60 g
    Bergkäse (mountain cheese)
  • 80 ml
    Light semi-thick cream (12%)
  • 10 g
    Chives fresh
  • 1 pinch
    Nutmeg
  • 1 pinch
    Black pepper ground

Allergens

gluteneggsmilk
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/4

  1. Beat the flour, eggs, water and a pinch of salt into a thick, bubbly batter and rest for 10 minutes.

  2. Press or scrape the batter in batches into simmering salted water; lift out the spätzle as soon as they float.

  3. Fry the onion, leek, carrots, courgette and mushrooms in the oil for 8 minutes. Add the spätzle and fry for 3 minutes.

  4. Stir in the cream and grated cheese, season with nutmeg and pepper and scatter with chives.

Chef's tips

  • •No spätzle press? Spread the batter on a wet board and scrape thin strips into the water with a knife.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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