Spaetzle with vegetables

Spaetzle with vegetables

Total: 45 min. | Active: 35 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 562 kcal
, Fat: 25 g
, Carbohydrate: 53 g
, Protein: 23 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Dough

220 g chickpea flour
80 g Maizena cornflour
10 g ground psyllium
½ tsp salt
3 fresh eggs, beaten
2 dl water

Spaetzle

salted water, boiling

Spaetzle dish

olive oil for frying
300 g carrots, halved lengthways, then finely sliced
200 g leek, cut into strips
¼ tsp salt
1 ½ dl lactose-free single cream
1 ½ dl lactose-free milk
50 g grated Parmesan
¼ tsp nutmeg
¼ tsp cayenne pepper
½ tsp salt
a little pepper

To serve

1 bunch chives, finely chopped
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How it's done

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Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the eggs and water, mix. Using the K-beater on a food processor, quickly mix on a high setting until a moist dough is formed, cover and leave to stand at room temperature for 10 minutes.

Spaetzle

In batches, press the dough through a spaetzle sieve into the gently simmering salted water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon, drain and keep warm.

Spaetzle dish

Heat a little oil in a wide non-stick frying pan. Add the carrots and leek, stir fry for approx. 5 mins., season with salt. Remove, add a little oil to the same pan. Add the spaetzle, cook briefly. Return the vegetables to the pan, combine. Add the cream, milk and cheese, season, mix, heat through.

To serve

Plate up the spaetzle and vegetables. Sprinkle with the chives.

Good to know
Tip: Serve with home-made gluten-free fried onions.

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