Spätzle with Pears
Nutritional values
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.7 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 503 mg | (13 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 39 g |
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Juice the lemon. Peel the pears, cut into quarters, remove cores and cut into wedges, then sprinkle with the lemon juice. Place the flour and salt in a bowl, then stir in the milk and 70 ml (approximately 2.5 ounces) of water. Beat the eggs with the nutmeg and add gradually to the flour mixture. Beat everything together to form a smooth dough. Boil salted water in a large pot. Divide the dough into portions on a cold cutting board, then scrape with a knife into thin strips. Slide the strips into the boiling water and cook for 3-5 minutes until they float to the top, then drain well.
Heat the sugar in a pan and caramelize until light brown. Cook the pears until just softened in the pan, stirring occasionally, then add the apple juice.
Grease a baking dish. Layer the spätzle and the pears (with their juices) into the pan, then cover with cheese and small pieces of butter. Cake in the preheated oven for 20 minutes.
