in Germany

Spätzle pan with vegetables

updated

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Ingredients for 6 servings:

  • 2 carrots
  • 1 stalk(s) leek
  • 2 packs of spaetzle
  • 2 cloves garlic
  • 6 tbsp tomato paste
  • 150 ml whipped cream
  • salt and pepper
  • Paprika powder
  • chili powder
  • oregano
  • marjoram
  • some oil
  • e.g. Parmesan, grated

Instructions

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

quick and vegetarian

Peel the carrots and cut into half slices. Trim the leek and slice it as well. Then fry the vegetables in a pan with hot oil for five minutes. Add the two packages of spaetzle and fry on high until they turn a light brown color. If you don’t like them quite as crispy, you can of course fry them briefly on high and then reduce the heat. Add the tomato paste, fry briefly, and deglaze everything with the cream. Season to taste and simmer gently on medium heat for 5-10 minutes. Sprinkle with Parmesan cheese before serving, if desired.

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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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