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Little Moss with a Moody Mood à la Didi

updated

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Ingredients for 1 servings:

  • 180 g spaetzle, cooked
  • 1 can vegetable mix (Leipziger Allerlei), 265 g drained weight
  • 200 ml whipped cream
  • 10 g flour
  • ½ tbsp butter
  • ½ tbsp ajvar
  • 1 bay leaf
  • e.g. salt and pepper
  • n. B. Nutmeg
  • 10 g butter

Instructions

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

Spätzle with vegetable sauce à la Didi – using leftovers, low in potassium

Rinse the Leipziger Allerlei and drain. Make a roux with the butter and flour. Add the heavy cream, Leipziger Allerlei, ajvar, and bay leaf. Bring everything to a boil briefly. Season the sauce with salt, pepper, and nutmeg and continue to simmer. Meanwhile, briefly toss the spaetzle in the pan with 10g of butter. Arrange the spaetzle on plates and serve with the vegetable sauce without the bay leaf. Cooking time: about 10 minutes.

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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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