John Myers
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Vegetarian: Spinach Spaetzle in Onion – Cream – Sauce
The perfect vegetarian: spinach spaetzle in onion – cream – sauce recipe with a picture and simple step-by-step instructions.
For the cream sauce
- 300 g Flour
- 3 piece Eggs from the farm shop
- 1 tsp Salt
- 1 Red Cut onion
- 1 Red Oil for frying
- 1 a cup Almond milk
- Pepper from the grinder
- Salt
- Mix the flour, salt and eggs together in a bowl. Add the cleaned, briefly blended, well dried, finely chopped spinach to the flour and egg mixture and stir vigorously. The dough should bubble and it should now stand and rest for a while.
To the sauce
- Peel and cut the onion, toss in the hot oil, deglaze with almond milk, simmer a little and season with salt and pepper.
- Put the spaetzle / Knöpfle through a press and, when they are floating on top of the water, remove them with a skimmer, place everything on preheated plates and pour the onion and cream sauce over them … is a quick, uncomplicated meal.
- We ate a radish salad with it.
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