Carrots with spaetzle

Ingredients for 2 servings:

• 400 g carrot(s)
• 250 g spaetzle
• 2 tbsp butter
• 1 tbsp flour
• some salt
• 1 pinch(s) of sugar
• some sauce thickener, lighter
• some parsley, frozen

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Vegetarian, low in purines

Peel the carrots and grate them into thin rings using a vegetable grater. Bring a pot of water with salt and sugar to a boil. Add the carrots and cook until al dente. When the carrots are cooked, drain them in a sieve, reserving the carrot water and setting everything aside. Melt the butter and stir in the flour. Gradually add the reserved carrot water while stirring until a creamy sauce forms. Thicken the sauce with the sauce thickener if necessary. Add the cooked carrots to the sauce and fold in. Stir in the parsley and season the sauce with salt. In the meantime, cook the spaetzle (according to the package instructions or make your own). Arrange the spaetzle and carrots on plates and serve hot.