Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g spaetzle
- salt
- 1 leek
- 1 onion (s)
- 150 g chanterelles
- 50 g breakfast bacon
- 1 teaspoon oil
- 3 tablespoon vinegar
- 100 g cream
- liter ⅛ broth
- salt
- pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Cook the spaetzle in plenty of boiling salted water for 10-15 minutes, rinse and drain well.
- Clean and wash the leek and onion and cut into rings. Clean, wash and drain the chanterelles.
- Coarsely chop the bacon, drain in the hot oil. Roast the onion in it, remove both. Fry the mushrooms and leeks in the bacon for 5-7 minutes. Season with salt and pepper and remove.
- Deglaze the roast with vinegar, cream and stock and season with salt and pepper.
- Wash and chop parsley.
- Mix all ingredients together, let them steep briefly and season again if necessary.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below