Spring spaetzle pan

Ingredients for 2 servings:

• 1 pack of spaetzle, from the refrigerated section
• 100 g sugar snap peas
• 4 spring onions
• 1 bunch of carrots
• 2 turnips or 1 celery root
• 1 tbsp butter
• 300 ml broth
• 200 g turkey breast
• 1 pinch(s) nutmeg, ground
• salt and pepper
• 1 bunch of wild garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with lots of vegetables and turkey breast

Wash, trim, and halve the snow peas. Trim, wash, and cut the spring onions into approximately 5 cm long pieces. Peel the carrots and slice diagonally. Peel the turnips and cut into wedges or sticks. Sauté the carrots and turnips in heated butter. Pour in the stock and simmer, covered, for approximately 10 minutes. Add the snow peas and spring onions and simmer for another 3-5 minutes. Prepare the spaetzle according to the package instructions. Cut the turkey breast into strips, season with salt and pepper, and fry in heated oil until golden brown. Mix the spaetzle and vegetables together, season with salt, pepper, and nutmeg. Wash the wild garlic, pat dry, and cut into fine strips. Stir in the turkey strips, sprinkle with wild garlic, and serve.