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Cheese spaetzle with vegetables

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Ingredients for 2 servings:

  • 250 g spaetzle
  • Salt
  • pepper
  • 1 stalk(s) leek
  • 2 tomatoes
  • 1 onion(s)
  • 2 tbsp oil
  • 100 g cheese (Emmental), grated
  • 200 ml vegetable stock

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the spaetzle in plenty of boiling salted water for 15-18 minutes. Drain. Cut the leek into 1/2 cm thick rings and blanch in boiling salted water for about 1 minute. Then drain in a sieve. Deseed the tomatoes if desired and cut into medium-sized cubes. Finely slice the onion. Heat 1 tablespoon of oil. Fry the onion rings over medium heat for about 10 minutes until golden brown. Heat the remaining oil and fry the spaetzle for 2-3 minutes, turning occasionally. Spread the cheese over the spaetzle, melt briefly, and deglaze with broth. Season to taste with salt and pepper. Fold in the leek rings. Add the diced tomatoes. Sprinkle with the toasted onion rings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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