Summary

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

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Instructions

1. Roughly grate the carrots, chop the onion and slice the mushrooms. Coarsely grate the cheese.
2. 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.
3. Fold in the cheese and continue to cook until it has melted.
4. Serve the spaetzle pan sprinkled with chives.