Schupfnudel – Broccoli – Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato noodles
- 500 g broccoli
- 2 carrot (s)
- 2 tomato (s)
- 1 shallot (s)
- 1 scoop mozzarella
- 100 g mountain cheese, more flavorful
- Seasoned Salt
- pepper
- thyme
- Rapeseed oil
- butter
- vegetable broth
Print Recipe
Pin Recipe Instructions
- Fry the potato noodles in a pan in butter until golden brown. Heat some rapeseed oil in a second pan and sear the shallot cut into rings.
- Chop broccoli and carrots: cut the peeled broccoli stalks and carrot into small cubes, cut the remaining broccoli into florets. Add the vegetables to the shallots and sear them briefly. Deglaze with a little vegetable stock and sauté for about 10 minutes `al dente`.
- Grate the mountain cheese, cut the mozzarella into cubes. Chop the tomatoes and add them to the vegetables. Season the cooked vegetables with herb salt, pepper and a little thyme, mix in the spices and tomatoes well.
- Distribute the mozzarella cubes evenly in the pan, sprinkle with the grated cheese. Do not stir again, otherwise the cheese will have the urge to unite to form larger lumps. Melt the cheese with the lid closed.
- I served the vegetables on the crispy brown baked noodles. Attention: Do not let the long cheese threads spin in!
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