Potato wedges with spaetzle

Ingredients for 4 servings:

• 300 g flour
• 10 g salt
• 6 m.-sized eggs
• 300 g potatoes
• 250 g carrot(s)
• 150 g onion(s)
• 150 g celery
• 1 small bunch of lovage

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Spätzle: Place all ingredients in a bowl and mix with a wooden spoon for about 5-10 minutes, whisking air into the batter. Then bring 2-3 liters of salted water to a boil and bring to a boil. Press the spätzle dough into the water using a spätzle press. Briefly bring the spätzle to a boil and as soon as they start to cook, turn the heat down and skim off any spätzle that float to the top. Potato wedges: Clean and peel the vegetables and cut into bite-sized pieces. Finely chop the onion and sauté in a pan with a little oil until translucent. Then add the rest of the vegetables to the pan and sauté briefly. Pour in water and vegetable stock until everything is covered. Add salt, pepper and lovage, bring to a boil and simmer gently over medium heat for about 30 minutes until the potatoes are tender. Serve the spätzle in separate plates with the stew. Optionally, serve with hot wieners.