Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 500 g spaetzle, (e spaetzle), homemade or from the coolin shelf
- 2 large carrots
- 1 onion (s)
- 300 g mushrooms
- 1 dl vegetable stock
- salt and pepper
- 70 g Gruyère surchoix or other spicy cheese
- 1 bunch chives
- 1 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Roughly grate the carrots, chop the onion and slice the mushrooms. Coarsely grate the cheese.
- Fry the onions and carrots in a non-stick pan for about 3 minutes. Then add the mushrooms and fry for about 2 minutes. Fry the spaetzle briefly. Deglaze with the broth, mix everything together and season with salt and pepper.
- Fold in the cheese and continue to cook until it has melted.
- Serve the spaetzle pan sprinkled with chives.
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