Cheese spaetzle and Brussels sprout casserole

Ingredients for 4 servings:

• 500 g spaetzle
• 300 g Brussels sprouts, cleaned and weighed
• 3 tbsp butter
• 2 tbsp flour
• 200 ml vegetable stock
• 200 ml milk
• some nutmeg, freshly grated
• 150 g mountain cheese
• 1 large onion(s)
• some flour
• ½ bunch chives
• Salt
• Butter for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Cook the spaetzle in plenty of boiling, lightly salted water according to the package instructions. Drain and let drain. Cook the Brussels sprouts in boiling, lightly salted water for about 8 minutes. Drain, refresh, and let drain. Melt 2 tablespoons of butter in a saucepan, then stir in the flour and sauté briefly. Add the vegetable stock and milk while stirring, bring to a boil, and then simmer over low heat for about 5 minutes. Season with a little salt and freshly grated nutmeg. Coarsely grate the mountain cheese. Place the spaetzle, cheese (except for a little for sprinkling), Brussels sprouts, and sauce in a buttered baking dish and mix. Sprinkle with the remaining cheese and bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 30 minutes. In the meantime, peel the onion, cut into rings, and coat in a little flour. Melt 1 tablespoon of butter in a pan and toast the onion rings, seasoning with a little salt. Rinse the chives, shake them dry, and finely chop them. Sprinkle the cheese spaetzle and Brussels sprouts casserole with the toasted onion rings and chives and serve.