Chnobigratin with Potatoes and Vegetables
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g wheat flour, (or even better: chopped flour)
- 1 teaspoon salt
- 2 egg (s)
- 1 dl water
- 4 medium carrot (s), cut into small slices
- 2 handfuls beans, green, fresh or frozen, cut into bite-sized pieces
- 0.5 ½ head savoy cabbage, the coarse ribs removed, cut into strips
- 3 potato (s), waxy, cut into 2 cm cubes
- 150 g spinach leaves, frozen, thawed
- 100 g bacon, cut across into strips
- 3 garlic, halved
- 50 g butter
- 100 g mountain cheese or Gruyère, rated
Print Recipe
Pin Recipe Instructions
- Mix flour, salt, eggs and water into a Chnöpfliteig (spaetzle dough) and let it rest for about 1/2 hour. In the meantime, bring a large pot of water to the boil and season with salt.
- Preheat the oven to 200 degrees.
- Separately cook the vegetables until they are firm to the bite, rinse them in cold water (only bring the spinach to the boil once) and drain well in a large, buttered gratin dish.
- Either brush the dough through a pan sieve or scrape it from a damp board into the boiling water. Let it steep until the potatoes float on top. Drain well and add to the vegetables.
- Fry the bacon in a frying pan and add it, mix everything well. Heat the butter in a pan, let the garlic turn light brown in it, remove it and throw it away. Drizzle the butter over the mixture in the tin. Finally sprinkle the cheese on top.
- Bake on the lowest rack in the oven for about 20 minutes.
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