Spaetzle with Leeks and Grapes
Spaetzle with leeks and grapes - A feast for our immune system
Healthy, because
Even smarter
Nutritional values
The sulfur-containing essential oils of leeks dissolve mucus, relieve cold symptoms, and can already render germs in the mouth harmless. Red grapes owe their rich color to anthocyanins. These substances act as antioxidants that intercept and neutralize cell-damaging free radicals. In this way, they prevent the aggressive molecules from aging us faster and reduce the risk of disease.
If you prefer to do without the meat, you can replace it with a handful of coarsely chopped walnuts, for example. This also fits wonderfully in terms of taste and brings crunch.
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 49.1 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 9 ozs red Grape
- 4 stalks parsley
- 4 stalks Leeks
- 1 Tbsp olive oil
- 12 ozs Ground beef
- 1 shallot
- 2 garlic cloves
- 18 ozs spaetzle (refrigerated counter)
- 9 ozs Vegetable broth
- salt
- peppers
- cayenne pepper
- 1 Tbsp -2 TBSP. Sherry vinegar (alternatively balsamic vinegar)
- 1 oz Parmesan
- 10 pink Peppercorns (optional)
Preparation steps
Wash grapes, drain and pluck. Wash parsley, shake dry, pluck leaves and chop in half. Clean leek, slit lengthwise and wash thoroughly under cold running water, also between the leaves, then pat dry and cut the white and light green into fine rings.
Heat oil in a frying pan and fry meat in it for 5-8 minutes over high heat until crumbly. At the same time, peel and finely dice shallot and garlic. Add both and cook for 2 minutes over medium heat. Then add leek and cook for another 1-2 minutes.
Mix in spaetzle and heat for 2-3 minutes. Add broth and simmer everything for about 3 minutes at low heat. Mix in grapes and chopped parsley and cook everything for another 2-3 minutes. Then season with salt, pepper, 1 pinch of cayenne pepper and vinegar.
Coarsely grate Parmesan cheese. Sprinkle spaetzle pan with remaining parsley and grated Parmesan and garnish with coarsely crushed pepper berries if desired.
