Sour spaetzle

Ingredients for 2 servings:

• 500 g Spätzle, from the previous day
• 4 tbsp, heaped onion(s), diced
• 40 g butter
• 3 tbsp flour, sifted
• 3 tbsp balsamic vinegar, lighter
• ¼ liter broth, hot
• 3 tbsp sour cream
• ¼ bunch parsley, chopped
• salt and pepper
• Sugar
• nutmeg
• Cayenne pepper

Instructions

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

quick variation for spaetzle from the day before, from the Swabian cuisine

Sauté the diced onions in butter over medium heat until translucent. Dust with flour and gently sauté until light brown. Deglaze with vinegar and stir with a whisk. Add the hot stock and simmer over medium heat for about 5 minutes. Chop the parsley. Season the sauce with salt, sugar, pepper, nutmeg, and cayenne pepper. Whisk in the cream until no lumps remain. Season again. Add the spaetzle and gently return to a boil until warm. Transfer to a hot bowl and add the parsley. Serve with chicory and beetroot salad, lamb’s lettuce, and veal escalope or pork fillet.