Avocado Spaetzle with Black Salsify
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 51 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 140 g flour
- 20 g semolina (durum wheat)
- 2 egg (s)
- carbonated mineral water
- salt
- Salt water
- 6 large black salsify (s)
- water
- 1 lemon (s)
- 2 tomato (s), diced
- 1 handful cocktail tomatoes
- 1 clove garlic, cut into thin slices
- 1 avocado (s) (about 00 g pulp)
- 3 tablespoon basil (frozen)
- 15 g butter
- Parmesan
Print Recipe
Pin Recipe Instructions
- Make a chewy spaetzle dough from flour, semolina, eggs, salt and some mineral water and let it rest for an hour. Always knock with a wooden spoon, so stir well and firmly so that air bubbles form.
- Peel the salsify, cut them into pieces the size of a thumb and add them directly to a saucepan with water and the juice of half a lemon. Bring to the boil and then simmer for 15 minutes and drain.
- Mash the avocado with a little lemon juice with a fork and season with salt, pepper and the basil. Melt the butter in a pan, briefly fry the garlic with the black salsify and the tomatoes.
- Now prepare the spaetzle in salted water as usual and lift it out of the water with a slotted spoon when it is done.
- Add to the pan with the vegetables, mix well and mix together with some of the spaetzle cooking water and the avocado cream. If necessary, add seasoning and serve with freshly grated Parmesan.
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