Spätzle cheese buttons with leek and celery vegetables

Ingredients for 2 servings:

• 250 g flour
• 100 ml milk
• 10 g butter
• 3 eggs
• some salt
• ½ celery
• 1 stalk(s) leek, cut into rings
• 2 corners of processed cheese
• 1 jar white wine
• 250 ml broth
• Pepper, white
• Paprika powder, sweet
• some butter
• some cheese, grated
• some oil or vegetable fat

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 40 minutes

simply vegetarian

For the spaetzle, place the flour in a large bowl and make a well in the center. Add the eggs, milk, salt, and melted, cooled butter. Mix everything together. I use the dough hook on a mixer for this. Let the dough rest for 5-10 minutes. Bring water to a boil in a large pot and add salt. Scrape the spaetzle from a board or through a spaetzle grater or similar into the water. This will create the little dumplings. When the spaetzle are cooked, they will rise to the surface and can be skimmed off. With this amount, you have to do this every now and then, otherwise the batter will fall onto the cooked spaetzle in the pot and stick to them. For the vegetables, briefly fry the small celery cubes in a little oil or vegetable fat. A little later, add the sliced ​​leek, let it cook briefly, then deglaze with the white wine. Reduce the heat slightly, then pour in the stock and stir in the cheese wedges until they have completely dissolved. Season with salt and pepper. Finally, toss the spaetzle in a buttered pan with cheese to taste over medium heat. To serve, first place the spaetzle in deep plates, leaving a hollow in the center, and then fill the center with the vegetables and sauce. Serve with fresh leaf salad.