for 4 person

	clarified butter, for frying
1	red onion, cut into rings
300 g	carrots, coarsely grated
500 g	spätzle egg noodles (e.g. with spinach)
1 dl	full cream
½ tsp	salt
a little	pepper
100 g	Gruyère, coarsely grated
1 bunch	flat-leaf parsley, coarsely chopped

How it's done

Heat the butter in a non-stick frying pan, gently fry the onion rings over a medium heat for approx. 3 mins. until crisp, remove and set aside. Heat the butter in the same frying pan, add the carrots and spätzle, stir fry for approx. 5 mins. Reduce the heat, pour in the cream, season and simmer for a further 2 mins. Stir in the cheese and parsley, top with the reserved onion rings.

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