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🍽️ Spätzle Vegetable Pan with Parsley Cream

414 kcal · 30 min · 4 servings

Spätzle Vegetable Pan with Parsley Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the carrots, trim the ends, and coarsely grate them. Wash the spinach and let it drain. Clean the spring onions, pat them dry, remove the roots, and slice them into thin rings.
  2. 2. Wash the parsley, pat it dry, remove the leaves from the stems, and chop finely. In a bowl, mix the sour cream with the parsley and season with salt and pepper.
  3. 3. Heat 1 tablespoon of oil and 2 tablespoons of butter in a pan over medium heat and sauté the spaetzle for about 8 minutes, stirring occasionally. Season with salt and pepper. Keep covered on low heat until serving.
  4. 4. In another pan, heat 1 tablespoon of oil over medium heat and sauté the grated carrots for about 4 minutes. Add the spring onions, season with salt and pepper, and cook for about 1 minute more. Then transfer to a bowl. Do not clean the pan.
  5. 5. In the same hot pan, heat 1 tablespoon of oil over medium heat, add the spinach, and let it wilt covered. Season with salt and pepper. Return the carrot and spring onion mixture to the pan and combine everything well.
  6. 6. Mix the hot spaetzle with the vegetables, plate them, and top with a dollop of the herb cream. Serve and enjoy! Bon appétit!

Nutrition per serving