Chestnut Spaetzle with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 74.4 μg | (124 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,381 mg | (35 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 157 mg | |||
| Cholesterol | 239 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 200 grams Chestnut flour
- salt
- 4 eggs
- 2 stalks Leeks
- 250 grams button Mushroom
- 2 Tbsps butter
- 1 Tbsp olive oil
- 1 splash dry white wine
- 1 Tbsp finely chopped thyme
- peppers
- freshly grated Parmesan (to taste)
Preparation steps
For the spaetzle dough, mix flour and 1 teaspoon salt in a bowl. Mix about 100 ml (approximately 1/2 cup) water into flour mixture until smooth, add eggs and gradually add about 75 ml (approximately 1/3 cup) to form a smooth, soft dough. Beat dough with a wooden spoon until bubbly. Cover dough and let rest about 20 minutes.
Rinse leeks, halve lengthwise, trim and cut into strips. Rinse and slice mushrooms. Sauté leeks and mushrooms in olive oil and 1 tablespoon butter until golden brown. Deglaze pan with wine and simmer until leeks and mushrooms are tender and liquid evaporates, 4-5 minutes.
Knead spaetzle dough and rub portions through a spaetzle maker into boiling salted water. Stir boiling spaetzle occasionally. When spaetzle float to the surface, after 1-2 minutes, lift from water with a slotted spoon and let drain in a colander.
After all spaetzle is cooked and drained, stir in mushroom mixture, remaining butter and thyme and season with salt and pepper.
Transfer spaetzle to plates and sprinkle with Parmesan to taste to serve.
