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Tomato cream with spaetzle

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Ingredients for 2 servings:

  • 500 g Spätzle, from the refrigerated counter
  • 3 tomatoes
  • 1 onion(s)
  • Garlic granules
  • Paprika powder, hot
  • salt and pepper
  • 200 ml cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

vegetarian cream spaetzle

Brown the spaetzle in a pan (preferably a wok) and add the roughly chopped onion. Cut the tomatoes into medium-sized cubes and add them when the spaetzle are done (depending on your taste; I like them crispier). Briefly fry the tomatoes, then add the cream and bring to a boil on high for about 1-2 minutes. Season with paprika and garlic. Then season to taste with salt and pepper. You can also add various vegetables to the dish, depending on your taste.

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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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