John Myers
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Spätzli Carrot Mushroom Gratin
The perfect spätzli carrot mushroom gratin recipe with a picture and simple step-by-step instructions.
Spätzli dough
- 250 gr Flour
- 0,25 tl Nutmeg
- 1 tsp Salt
- Little pepper
- 200 g Lowfat quark
- 1 tbsp Water
- 1 tbsp Rapeseed oil
- 3 piece Free range eggs
- Who likes can still 100gr. Press down the frozen spinach, stir well
Remaining ingredients for the gratin
- 1 tbsp Rapeseed oil
- 1 piece Chopped onion
- 200 gr Chanterelles
- 250 gr Yellow beets fresh
- 250 g Beetroot fresh
- 1 piece Orange turnip depending on size 1-2
- 1 dl Vegetable broth
- 1 tsp Freshly chopped thyme
- 220 g Tilsiter
- 2 dl Half cream
- 2 piece Chopped garlic
Spätzli dough
- Mix the flour, nutmeg, salt and pepper in a bowl, puree the quark and water, oil, eggs and spinach and gradually pour into the hollow of the flour and spices and mix well with a ladle
- Bring the salt water to the boil and strain the spaetzli through a spaetzle strainer. Take the spaetzle out when it is floating on the surface and then remove it with a slotted spoon and let it drain.
- I still had Spätzli in the freezer, so mine are white instead of green
Vegetables and remaining ingredients for the gratin
- Finely chop the onion and clove of garlic and cut the carrots into cubes
- Let the oil warm up in a pan, then sauté the onion and garlic, add the mushrooms, add the carrots and boullion and simmer covered for about 10 minutes. Add the thyme just before the spaetzle
- Butter the casserole dish, then put a layer of Spätzli with vegetables in the gratin dish, put cheese on top, half of the cream on top and the second layer of Spätzli, cheese on top, and finally cover with cheese and the remaining cream
- Then in the oven and gratinate for about 15 minutes at 200 degrees
- A salad goes wonderfully with it and the meal is ready
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