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Spätzle casserole with vegetables

updated

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Ingredients for 4 servings:

  • 1 package of Spätzle from the refrigerated section, approx. 400 – 600 g
  • 2 onions
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 100 g peas
  • 100 g carrot(s)
  • 400 g mixed vegetables (broccoli, Romanesco and cauliflower)
  • 400 ml cream or 200 ml cream + 200 ml milk
  • salt and pepper
  • nutmeg
  • 200 g Emmental cheese, grated
  • 40 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Finely chop the onions and fry them slowly in the oil. Then caramelize them with the sugar. Add the cream and reduce slightly. Season with salt, pepper, and nutmeg, if desired. Meanwhile, cook the vegetables in lightly salted water for about 10 minutes. Preheat the oven to 180°C (fan). Mix the spaetzle with the vegetables and the onion cream and place in a baking dish. Sprinkle everything with grated Parmesan and Emmental cheese. Bake in the oven for about 30 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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Spätzle casserole with vegetables