Apple – Onion – Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 500 g wheat flour, handy
- 1 teaspoon salt
- 5 egg (s)
- 220 ml water, lukewarm
- Salt water
Also:
- 80 g butter
- 400 g onion (s), cut into fine strips
- 300 g apples
- 3 teaspoons oregano, dried
- 320 g crème fraîche with herbs or sour cream
- 4 tablespoon parsley, finely chopped
- Parmesan, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the spaetzle dough, put all the ingredients except for the salted water in a dough bowl and beat with a wooden spoon until air bubbles form and the dough is nice and smooth. Leave to rest for at least 15 minutes at room temperature and then punch through again (it must be possible to draw without tearing).
- Slice into boiling salted water and bring to the boil once. Strain the cooked spaetzle (they are ready when they float on the surface) and set aside for the time being.
- Cut the onion into fine strips and the apples into cubes. Melt the butter in the pan and roast the onions until golden, then add the spaetzle. Season with plenty of salt, pepper and oregano.
- Chop the parsley and stir into the spaetzle with the creme fraîche and the apple pieces. Slice some parmesan over the dish as a garnish. This fits e.g., a green salad with pumpkin seed oil dressing.
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