Cheese spaetzle with Brussels sprouts

Ingredients for 4 servings:

• 300 g flour
• 3 eggs
• 250 g quark
• 150 ml buttermilk
• Salt
• nutmeg
• 750 g Brussels sprouts
• 4 onions
• 2 tbsp butter
• 150 g cheese, grated Emmental
• ½ tsp caraway seeds
• Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

For the spaetzle, whisk the flour, eggs, quark, and buttermilk into a tough, tear-like dough. Season with salt and nutmeg. Let the dough rest a little. Clean and halve the Brussels sprouts, then boil them in salted water for 10-12 minutes. Put a pot of water on the stove and bring to a boil. Break the spaetzle dough down again, then grate it into the boiling water in portions using a spaetzle grater. Stir occasionally, and when the spaetzle float to the surface after 1-2 minutes, remove them from the water with a slotted spoon, place them in a sieve, and drain well. Peel and slice the onion, then brown it in hot butter. Add the spaetzle, cheese, and Brussels sprouts, toss to combine, heat through once more, and season with salt, pepper, and caraway. Arrange on warmed plates and serve. It’s really quick if you buy the spaetzle ready-made and prepare it according to the package instructions.