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Cream spaetzle with buttered vegetables

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Ingredients for 2 servings:

  • 500 g egg noodles
  • 300 g buttered vegetables
  • 200 ml whipped cream
  • 1 shot of water
  • 1 tbsp spice mix (All’ Arrabbiata)
  • 1 tsp vegetable broth
  • 1 pinch of chili powder
  • 1 pinch(s) of cayenne pepper
  • 1 pinch(s) curry powder

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 23 minutes

simple, quick and vegetarian

Place a saucepan on the stovetop over medium heat and cook the buttered vegetables with the water for about 5-10 minutes. Then add the cream and spices to the buttered vegetables and bring to a boil over high heat. As soon as the cream starts to boil, simply add the spaetzle and cook until the cream is completely absorbed into the spaetzle. This will take about 3-5 minutes on high heat, followed by another 2-4 minutes on medium heat.

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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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Cream spaetzle with buttered vegetables