Cheese – Spaetzle – Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 packs HENGLEIN egg spaetzle, (400 g each)
- 1 onion (s)
- 1 clove garlic
- 300 g spinach leaves, frozen
- 1 teaspoon vegetable oil
- 250 g cherry tomato (s)
- 250 ml milk
- 100 g blue cheese
- salt
- Nutmeg, ground
- 2 tablespoon sauce thickener
- 50 g mountain cheese, rated
- 1 cucumber (s)
- 1 bunch radishes
- 2 tablespoon lemon juice
- 3 tablespoon vegetable broth
- 2 tablespoon chives, cut into rolls
- salt and pepper
- possibly chervil
Print Recipe
Pin Recipe Instructions
- Peel the onion and garlic, cut the onion into cubes and mash the garlic. Sauté both with spinach in heated oil. Wash the cherry tomatoes, cut in half, add with the spaetzle and heat briefly.
- Heat the milk, add the blue cheese and stir in until it has melted. Season with salt and nutmeg and thicken with a sauce thickener. Put the spinach and spaetzle mixture in a baking dish, pour the sauce over it, sprinkle with mountain cheese and grill in a preheated oven at 200 ° C (gas: setting 4, convection 180 ° C) for about 15-20 minutes.
- For the salad, peel the cucumber, cut it in half lengthways, remove the seeds and cut the cucumber into slices. Cut the radishes from the green, wash, clean and also cut into slices.
- Mix the lemon juice, oil, vegetable stock and chives in a bowl and season with salt and pepper. Add the cucumber and radishes, mix and serve with the gratin.
- Garnish with fresh chervil if desired.
- Per serving:
- kJ / kcal: 1713/410
- EW: 17.1 g
- F: 16 g
- KH: 45 g
- BE: 3.5
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