Spaetzle Casserole `Kaspar Hauser`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g spaetzle, best made by yourself
- 300 g carrot (s)
- 1 leek
- 30 g butter
- 30 grams flour
- 100 ml cream
- 400 ml vegetable stock
- salt and pepper
- Nutmeg, freshly grated
- 14 sausages (Nuremberg sausages)
- 1 tablespoon oil, for frying the sausages
- 50 g cheese, rated, approx.
- Parsley, fresh, to taste
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices. Cut the leek into rings. Blanch the carrots in salted water for about 3 minutes. After about 1 minute, add the leek as well. Drain the vegetables and collect the vegetable water for the sauce.
- Fry the grilled sausages in the oil until crispy brown. Remove and add the butter to the roasting set. Stir in the flour and add the cream and vegetable stock while stirring with a whisk. Bring to the boil and season with salt, pepper and nutmeg to taste.
- Grease a baking dish, add the finished spaetzle and vegetables. (Note: You can also use purchased and fully cooked spaetzle for this recipe) Mix the spaetzle, parsley and vegetables lightly. Pour the finished sauce over it and then place the grilled sausages on top. Sprinkle with the grated cheese and bake the casserole for about 20 minutes in a preheated oven at 200 degrees top and bottom heat.
- Garnish the finished casserole with fresh parsley and serve hot.
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