Avocado spaetzle with salsify

Ingredients for 2 servings:

• 140 g flour
• 20 g durum wheat semolina
• 2 eggs
• Salt
• e.g. carbonated mineral water
• 6 large salsify
• 1 lemon(s), juice
• 2 tomatoes, diced
• 1 handful of cocktail tomatoes
• 1 clove(s) garlic, thinly sliced
• 1 avocado(s) (about 100 g flesh)
• e.g. salt and pepper
• 3 tbsp basil (frozen)
• 15 g butter
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 20 minutes; Total time approx. 51 minutes

Classics in a new way

Make a tough spaetzle dough from flour, semolina, eggs, salt, and a little mineral water and let it rest for an hour. While doing this, “tap” it well with a wooden spoon to create air bubbles. Peel the salsify, cut it into thumb-sized pieces, and add it directly to a pot with water and the juice of half a lemon. Bring to a boil, then simmer for 15 minutes and drain. Mash the avocado with a little lemon juice using a fork and season with salt, pepper, and the basil. Melt the butter in a pan, briefly sauté the garlic with the salsify and tomatoes. Now cook the spaetzle in salted water as usual and remove it from the water with a slotted spoon when ready. Add it to the pan with the vegetables, mixing well and tossing it with some of the spaetzle cooking water and the avocado cream. Season to taste and serve with freshly grated Parmesan cheese.