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🥗 Cheese Spaetzle with Crispy Onions and Apple Romaine Salad

555 kcal · 30 min · 4 servings

Ingredients

• Apples, red 2 pcs.
• Mini Romana 4 pcs.
• Olive oil 2 tbsp.
• Vinegar 1 tbsp.
• Mustard 1 tsp.
• Water 1 tbsp.
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Butter 1 tbsp.
• Milk 100 ml
• Spätzle, fresh 500 g
• Gouda, grated 200 g
• Chives, fresh 10 g
• Fried onions 4 tbsp.

Instructions

1. 1. Bring about 4 liters of water to a boil in a large pot. Meanwhile, wash the apples, quarter them, remove the stems and seeds, and coarsely grate them. Remove the core from the mini romaine, cut into about 1-2 cm wide strips, wash thoroughly, and let drain.
2. 2. In a bowl, combine olive oil, vinegar, mustard, and water, seasoning with salt, pepper, and sugar to taste. Fold in the grated apples and set the bowl aside.
3. 3. Heat butter and milk in a pan, then reduce the heat to low. Cook the spaetzle in the boiling water for about 1-2 minutes until they float, drain in a sieve, and transfer directly to the pan.
4. 4. Stir the cheese into the spaetzle until melted. Wash the chives, shake off excess water, and slice into fine rings. Toss the salad with the apple dressing.
5. 5. Season the spaetzle with salt and pepper and plate them. Garnish with chive rings and crispy onions, serving alongside the salad. Enjoy your meal!

Nutrition per serving

• kcal: 555
• Protein: 18 g · Fett/Fat: 30 g · Carbs: 52 g