Spätzle, leek and pear pan

Ingredients for 2 servings:

• 400 g leek
• 100 ml vegetable stock
• 1 pear(s) (e.g. Conference or Williams Christ)
• 50 g mountain cheese in one piece
• some butter
• 300 g spaetzle (from the refrigerated section or homemade)
• some salt
• some black pepper, freshly ground
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Vegetarian

Clean the leek, cut it lengthwise, rinse it thoroughly, and cut it into rings about 5 mm thick. Bring the vegetable stock to a boil in a saucepan, add the leek rings, and simmer covered over low to medium heat for about 10 minutes. Quarter the pear, scoop out the core, and cut the pear quarters into small wedges. Coarsely grate the mountain cheese. Melt a little butter in a large, non-stick pan and fry the spaetzle with the pear slices for about 5 minutes, turning occasionally. Then add the drained leek and the grated mountain cheese, mix, and season with a little salt (please note that the stock in which the leek was cooked was already salted), a few turns of freshly ground black pepper, and a little freshly grated nutmeg, if desired.