Spaetzle Vegetable Appetizers
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 137 kcal | (7 %) | ||
| Protein | 5.6 g | (6 %) | ||
| Fat | 10.9 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) |
Ingredients
- Ingredients
- 250 grams
- salt
- 1 Leek
- 2 carrots
- 80 grams air-dried ham such as serrano or parma ham)
- 200 grams Raclette Cheese
- salt
- peppers
- 1 pinch freshly grated Nutmeg
- 3 Tbsps clarified butter
- 250 grams Sour cream
- 200 milliliters milk
- 6 eggs
Preparation steps
Cook spaetzle in plenty of boiling water according to instructions. Drain and rinse with cold water. Drain well.
Rinse leek and cut into strips. Peel carrot and coarsely grate. Cut ham into small pieces. Grate the cheese. Mix vegetables, ham and cheese.
Preheat oven to 200°C (approximately 400°F). Heat the clarified butter in a 28 cm (approximately 11-inch) diameter nonstick ovenproof skillet with high sides. Add the spaetzle and cook about 5 minutes, stirring occasionally. Add vegetable mixture and mix well.
Mix sour cream with milk and eggs. Season with salt and pepper. Pour over the top and mix gently. Press mixture down. Cover.
Cook over medium-low heat for 10 to 15 minutes. Place skillet in the oven and bake for 10 to 15 minutes.
Slide vegetable cake from the pan onto a platter and let cool. Cut into bite-size pieces.
