Cream Spätzle

Cream Spätzle

Creamy Spätzle go well with roulade or braised roast. Mix wheat flour type 405, eggs and 100 g sour cream. Put the remaining sour cream aside. Season dough with pepper, salt and freshly grated nutmeg. Press the dough either in portions with a spätzle press in boiling salt water, or spread the dough on a wet wooden board and scrape it with the back of a long knife directly into the boiling water. Bring the creamed spaetzle briefly to the boil. As soon as they float to the surface, lift them out of the water with a skimmer. Drain the cream spaetzle. Pour into a bowl. Cut shallots and onions into fine rings. Finely chop the garlic. Drain butter in a saucepan. Sauté shallots and garlic. Deglaze with 6 tbsp. stock. Let it boil down a little. Mix in the creamed spaetzle. Switch the temperature to the lowest setting. Mix in remaining sour cream. Season with salt and pepper. Sprinkle with chopped parsley.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
374 kcal
50 g
14 g
16 g

(C)opyright by Marions Kochbuch