Summary

Ingredients

• 500 g potato (s)
• 1 large onion (s)
• 3 clove (s) garlic
• 1 leek
• 250 g celery, about 1/4 tuber
• 250 g carrot (s)
• 0.5 teaspoon ½ caraway seeds
• 6 peppercorns
• 3 juniper berries
• 1 bay leaf
• 1 ½ liter vegetable stock
• 1 tablespoon oil
• 1 tablespoon butter
• salt

For the dough:

• 100 flour
• 2 egg (s)
• 1 pinch (s) nutmeg
• salt

For the set:

• 3 tablespoon chives, cut into small rolls

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Instructions

1. Clean the vegetables, peel the potatoes and cut into bite-sized cubes. Chop the peeled garlic. Let the oil and butter get hot in a saucepan, add the ground spices and sauté briefly. Then fry the prepared vegetables briefly, add the bay leaf and fill up with the vegetable stock. Cook for about 15-20 minutes until soft. Season the finished stew to taste.
2. In the meantime, make the spaetzle separately from the dough ingredients specified. If you like, you can puree part of the stew, serve it with the spaetzle and garnish with chives.
3. Annotation:
4. The stew can be refined with a dash of cream if desired. If you like, you can also add sausages of your choice.