John Myers
Ingredients for 4 servings:
- 200 g spaetzle, uncooked
- 200 g broad beans, chopped
- 200 g kohlrabi, finely diced
- 4 shallots, finely diced
- 1 clove(s) garlic, finely diced
- 150 g bacon, diced
- 15 g dried tomatoes, diced
- 1 tbsp mild paprika paste
- 200 ml sour cream
- 150 g Cheddar cheese, grated
- ¼ bunch parsley, finely chopped
- 1 tsp, levelled white pepper, finely ground
- n. B. Salt
- little fat for frying
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
a delicious recipe from the leftover kitchen, quick and easy to prepare
Cook the finely chopped vegetables in salted water until al dente, then remove the vegetables and set aside, covered. Cook the spaetzle in the broth until al dente, then strain and place the spaetzle, covered, with the vegetables. Clean the shallots and garlic clove, cut into small cubes, and lightly fry them with the diced bacon in a little fat. When the mixture starts to brown, add the paprika paste and diced tomatoes and sauté lightly. Now add the vegetables, spaetzle, and the remaining ingredients, except for the parsley, and mix together. Simmer for a further 5 minutes over low heat until the grated cheese has completely melted. Wash the parsley, shake dry, and remove the stalks. Finely chop, add to the pan, and stir in. Finally, before serving, season the spaetzle and vegetable stir-fry with salt if desired.
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