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
Chnobigratin with Potatoes and Vegetables
Chnobigratin with Potatoes and Vegetables

Instructions

  1. 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.
  2. Preheat the oven to 200 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. Bake on the lowest rack in the oven for about 20 minutes.

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