Spaetzle Pan with Ham and Vegetables in Creamy Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spaetzle, fresh
- 4 tomato (s), cut into wedges
- 1 zucchini
- 2 carrot (s)
- 1 bunch spring onion (s)
- 0.5 ½ bell pepper (s),
- 2 handfuls peas, frozen
- 1 onion (s)
- 8 slices cooked ham
- Mustard medium hot
- 1 cup cream, 5% fat
- salt and pepper
- Herbs
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle according to the instructions on the packet and drain well.
- Wash the vegetables and cut into small cubes. Heat a little frying fat in the pan, and then fry the vegetables one after the other, cooking longer first, but so that they still have a bite to eat. Add salt, pepper and herbs. Finally add the boiled ham and fry until it is lightly colored. Now add the mustard according to your taste, stir in well and then pour the cream over it. If the sauce is too thick for you, just add a dash of water.
- Finally add the drained spaetzle and tomato wedges and let them warm up.
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