Spätzle with Winter Vegetable Ragout and Mountain Cheese
Homemade spätzle meet a mild ragout of parsnip, carrot, leek and savoy cabbage, finished with yogurt and mountain cheese. A warming winter dish that still sits light in the stomach.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 350 g Wheat flour type 405
- 4 pc Eggs
- 150 ml Milk
- 1 tsp Salt
- 1 pinch Nutmeg, grated
- 250 g Parsnips
- 200 g Carrots
- 1 pc Leek stalk
- 250 g Savoy cabbage
- 1 pc Onion
- 1 pc Garlic clove
- 2 tbsp Olive oil
- 200 ml Water
- 150 g Yogurt (3.5% fat)
- 80 g Mountain cheese, grated
- 1 bunch Parsley, chopped
- 1 pinch Pepper
Method
- Mix the flour with salt and nutmeg in a large bowl. Whisk the eggs and milk together, gradually stir them in and beat with a wooden spoon to a smooth, elastic dough. Let the dough rest for 15 minutes.
- Peel the parsnips and carrots and cut them into thin matchsticks. Clean the leek, halve it lengthwise and slice it into rings. Quarter the savoy cabbage, remove the core and cut the leaves into fine strips. Finely dice the onion and garlic.
- Heat the olive oil in a large pan. Sweat the onion and garlic until translucent, then add the parsnips and carrots and fry for 5 minutes.
- Add the leek and savoy cabbage, briefly fry along and deglaze with the water. Cover and cook over medium heat for about 10 minutes, until the vegetables are tender.
- Meanwhile, bring plenty of salted water to the boil in a large pot. Push the spätzle dough through a spätzle press or over a spätzle board into the boiling water in batches. Cook the spätzle for 1 to 2 minutes after they rise to the surface, lift them out with a slotted spoon and let them drain.
- Stir the yogurt into the vegetables and warm briefly without letting it boil. Season with salt and pepper.
- Toss the spätzle into the pan with the ragout or serve them separately alongside. Sprinkle with mountain cheese and parsley and serve hot.