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🍽️ Fresh Spaetzle with Mushroom Cream and Carrot Salad

450 kcal · 30 min · 4 servings

Ingredients

• Carrots 5 pcs
• Oil 5 tbsp
• Vinegar 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar 1 tbsp
• Onions, yellow 1 pc
• Mushrooms, white 500 g
• Parsley, fresh 10 g
• Wheat flour, Type 405 1 tbsp
• Whipping cream 200 ml
• Water 150 ml
• Spätzle, fresh 800 g

Instructions

1. 1. Peel the carrots and trim off the ends.
2. 2. Coarsely grate the carrots.
3. 3. Place the grated carrots in a bowl.
4. 4. Add 2 tablespoons of oil, vinegar, salt, pepper, and sugar.
5. 5. Mix everything well together.
6. 6. Halve the onion and peel it.
7. 7. Dice the onion finely.
8. 8. Wipe the mushrooms with a kitchen towel if necessary.
9. 9. Quarter the mushrooms.
10. 10. Wash the parsley.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Chop the parsley leaves roughly.
14. 14. Heat 3 tablespoons of oil in a pan over high heat.
15. 15. Sauté the mushrooms and onions together for about 4 minutes.
16. 16. Dust the mixture with flour.
17. 17. Pour in the cream.
18. 18. Let the sauce simmer for about 4 minutes.
19. 19. Wait until the cream turns slightly brown.
20. 20. Stir in lukewarm water.
21. 21. Let the sauce simmer on medium heat for about 5 minutes.
22. 22. Season the sauce generously with salt and pepper.
23. 23. Bring about 5 liters of salted water to a boil in a pot.
24. 24. Add the spaetzle to the bubbling salted water.
25. 25. Cook the spaetzle for about 5 minutes.
26. 26. Remove the spaetzle from the water once they rise to the surface.
27. 27. Drain the spaetzle in a colander.
28. 28. Let the spaetzle drip dry.
29. 29. Taste the carrot salad again and adjust with salt and pepper if needed.
30. 30. Place the spaetzle and mushroom sauce on the plates.
31. 31. Fill the carrot salad into bowls.
32. 32. Garnish everything with the chopped parsley.
33. 33. Serve the dish.

Nutrition per serving

• kcal: 450
• Protein: 12 g · Fett/Fat: 20 g · Carbs: 56 g