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🍽️ Colorful Vegetable Goulash with Herb Spaetzle

540 kcal · 30 min · 4 servings

Ingredients

• onions, red 2 pcs.
• sugar pinch
• pepper, black ground pinch
• pepper, red 2 pcs.
• kohlrabi 2 pcs.
• tomato paste 4 tbsp
• carrots 4 pcs.
• butter 2 tbsp
• oil 2 tbsp
• paprika, sweet pinch
• parsley, fresh 50 g
• salt pinch
• thyme, fresh 10 g
• vegetable broth 1 L
• spätzle, fresh 1000 g
• garlic cloves 1 pcs.

Instructions

1. 1. Halve the onions and remove the skin. Cut the onion flesh into approx. 1 cm cubes.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Wash the carrots thoroughly and peel them.
4. 4. Cut the carrots in half lengthwise.
5. 5. Cut the carrot halves into approx. 1 cm thick pieces.
6. 6. Peel the kohlrabi.
7. 7. Cut the kohlrabi into approx. 1 cm cubes.
8. 8. Wash the bell peppers.
9. 9. Cut the bell peppers into quarters lengthwise.
10. 10. Remove the stem and seeds from the bell pepper quarters.
11. 11. Cut the deseeded pepper pieces into approx. 1 cm wide strips.
12. 12. Heat approx. 2 tbsp of oil in a pot over high heat.
13. 13. Sauté the onion cubes for approx. 2 minutes until lightly browned.
14. 14. Add the remaining prepared vegetables and the chopped garlic to the pot.
15. 15. Sauté the vegetables and garlic for another approx. 3 minutes.
16. 16. Stir the tomato paste into the vegetables.
17. 17. Roast the tomato paste for about 1 minute until fragrant.
18. 18. Season the mixture with salt, pepper, paprika, and a pinch of sugar.
19. 19. Prepare the broth according to package instructions, if necessary.
20. 20. Pour the broth over the vegetables in the pot.
21. 21. Bring the mixture to a boil.
22. 22. Wash the herbs and let them drain well.
23. 23. Tie the thyme tightly with kitchen twine.
24. 24. Add the thyme bundle to the vegetables in the pot.
25. 25. Cover the pot.
26. 26. Simmer the goulash on medium heat for about 10 minutes.
27. 27. Stir the goulash occasionally during the cooking time.
28. 28. Pluck the parsley leaves from the stems.
29. 29. Slice the parsley leaves into fine strips.
30. 30. Melt the butter in a frying pan over medium heat.
31. 31. Add the sliced parsley leaves to the melting butter.
32. 32. Let the parsley foam briefly in the butter.
33. 33. Stir the spaetzle into the parsley butter.
34. 34. Sauté the spaetzle for about 3 minutes.
35. 35. Cover the pan with the spaetzle.
36. 36. Let the spaetzle cook for another 3 minutes.
37. 37. Season the spaetzle finally with salt and pepper.
38. 38. Remove the thyme bundle from the goulash.
39. 39. Adjust the seasoning of the goulash again with salt, pepper, paprika, and sugar.
40. 40. Portion the spaetzle onto the plates.
41. 41. Place the vegetable goulash next to the spaetzle on the plates.
42. 42. Serve the dish and enjoy your meal!

Nutrition per serving

• kcal: 540
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 80 g