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Spätzle pan with ham and vegetables in mustard-cream sauce

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Ingredients for 4 servings:

  • 500 g spaetzle, fresh
  • 4 tomatoes, cut into wedges
  • 1 zucchini
  • 2 carrots
  • 1 bunch of spring onions
  • ½ bell pepper(s),
  • 2 handfuls of peas, frozen
  • 1 onion(s)
  • 8 slices of cooked ham
  • Mustard, medium hot
  • 1 cup cream, 15% fat
  • salt and pepper
  • Herbs
  • Fat, for frying

Instructions

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

Cook the spaetzle according to the package instructions and drain well. Wash the vegetables and cut into small cubes. Heat a little cooking fat in a pan, then fry the vegetables one at a time, cooking the longer ones first, but still with a bite. Add salt, pepper, and herbs. Finally, add the cooked ham and fry until lightly browned. Now add mustard to taste, stir in well, and then pour over the cream. If the sauce is too thick, simply add a splash of water. Finally, add the drained spaetzle and tomato wedges and let warm through.

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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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