Creamy carrot spaetzle

Ingredients for 3 servings:

• 250 g flour
• 3 eggs
• 100 ml water
• 1 tsp salt
• 2 m.-sized onion(s)
• Butter for frying
• 400 ml cream
• 6 large carrots
• 1 clove(s) garlic
• 250 g herb cream cheese
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple, quick, delicious

For the spaetzle dough, mix all ingredients into a smooth batter. Let rest while you continue preparing the dish. For the sauce, chop the onions and sauté in butter until translucent. Peel and coarsely grate the carrots, and add them. Now put the pot of water for the spaetzle on the boil. Meanwhile, lightly fry the carrots. Add the cream and herb cream cheese and mix everything together. Season the sauce with salt, pepper, and garlic. The sauce can now simmer on low heat while you prepare the spaetzle. Use a spaetzle spatula or press to add the batter to the boiling, salted water. If you don’t have either of these utensils, you can simply scrape the batter into the water from a standard cutting board. As soon as the spaetzle float to the surface, they are ready. Now strain the spaetzle directly into the sauce and fold it in. Add a little spaetzle water to the sauce, if desired.