John Myers
Contents
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Ingredients
- 400 g Leeks
- 800 g Spaetzle (cooling shelf)
- 2 tbsp Butter
- 1 tbsp Flour
- 250 ml Vegetable broth, instant
- 100 ml Milk
- 0,5 bunch Parsley
- 200 g Grated Emmental
- Salt and pepper
- Freshly grated nutmeg
- 2 tbsp Breadcrumbs
- 1 tbsp Roasted onions
Instructions
- For the sauce: Melt 1 tablespoon butter in a saucepan, stir in 1 tablespoon flour and whisk. Deglaze with the stock and milk and stir everything well. Bring the sauce to the boil, season with salt, pepper and nutmeg. Stir in 100 g cheese and let it melt.
- Clean and wash the leeks, cut in half lengthways and cut into fine rings. Heat the remaining butter (1 tablespoon) in a pan and fry the leek briefly. Add the spaetzle and fry briefly. Pluck the parsley leaves from the stalks and roughly chop. Add half to the spaetzle and leek mixture and fold in.
- Put the spaetzle and leek mixture in a baking dish (20 + 20). Spread the rest of the cheese on top (100 gr.). Sprinkle with breadcrumbs. Heat the oven to 220 degrees (convection: 200 degrees). Spätzle in the hot oven for approx. Baked for 15-20 minutes. Divide into 4 portions, arrange on plates, sprinkle with the remaining parsley and fried onions and serve with a meadow salad.
Nutrition
Serving: 100gCalories: 179kcalCarbohydrates: 9.5gProtein: 10.3gFat: 11.1g
