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Spätzle pan with mixed vegetables

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Ingredients for 2 servings:

  • 250 g spaetzle
  • 4 stalk(s) Celery
  • 1 spring onion(s)
  • 4 carrots
  • 1 avocado(s)
  • ½ onion(s)
  • 1 tsp salt and pepper
  • 1 tsp celery leaves
  • 1 tsp parsley
  • 1 dash of olive oil
  • n. B. Broth powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Start with the spaetzle. Cook them according to the package instructions until tender. Depending on your taste and personal preference, you can also add a little stock powder to the cooking water to give the pasta a little extra flavor. While the pasta is cooking, finely chop and slice the remaining ingredients. I sliced ​​the carrots lengthwise for aesthetics. Finally, briefly fry everything in a pan with olive oil and let it brown lightly. Season to taste with salt and pepper and garnish with celery and parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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