Creamy spaetzle with vegetables

Creamy spaetzle with vegetables

Total: 1 hr 15 Min. | Active: 45 Min.
Nutritional value / people: 398 kcal
, Fat: 11 g
, Carbohydrate: 56 g
, Protein: 16 g

A perfect dish for any day of the week. This is my idea of a typical lunch. If you use pre-packaged spaetzle, it can be ready in no time at all. But if you prefer to make your own, it still only takes 10-15 minutes. This dish is also packed with vegetables. These can be interchanged to suit your mood and the season. Mushrooms taste great with spaetzle, but so do squash, tomatoes, peppers and Brussels sprouts – basically whatever's available and takes your fancy.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g light spelt flour
100 g flour for making dumplings
1 tsp salt
1 ½ dl milk water (1/2 milk, 1/2 water)
3 fresh eggs
1 ½ litres vegetable bouillon

Vegetable sauce

1 tbsp olive oil
½ leek, cut into thin rings
450 g mixed vegetables (e.g. squash, peppers, Brussels sprouts, mushrooms), chopped
½ dl white wine (or vegetable stock)
1 tsp dried oregano
salt and pepper to taste
2 tbsp sour single cream
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How it's done

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Mix the flour and salt in a bowl. Beat the milky water with the eggs, pour in all at once, then mix with a risotto spoon and beat until the dough turns glossy and starts to bubble. Cover and leave to stand at room temperature for approx. 30 mins. Bring the stock to the boil in a large pan. Press the dough in batches through a spaetzle sieve into the stock. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.

Vegetable sauce

Heat the oil in a pan, sauté the leek. Add the remaining vegetables and continue to cook for several minutes. Pour in the wine, bring to the boil, reduce the heat, simmer for approx. 8 mins. until the vegetables are al dente. Add the oregano, season, stir in the sour single cream. Mix the sauce with the spaetzle, serve immediately.

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