Spaetzli with a vegetable cream sauce - an ideal dish for everyday meals. Creamy, vegetarian, quick to prepare and uncomplicated. I love dishes like this because you can easily prepare them during the week and still have a healthy, filling meal on the table.
We often have this dish at home. As we all work until late in the evening and still value fresh and healthy food, we need quick, uncomplicated recipes during the week. And what can I say: with this recipe, I have found the perfect after-work dinner recipe.
If you're short of time, you can even use ready-made spaetzli from the chiller cabinet and have the dish on the table in under 15 minutes.
However, I personally find that there is a clear difference between freshly made spaetzli or Knöpli and the store-bought ready-made products. That's why I take the time to make the dough myself. Once you get the hang of it and know the ingredients, it's a matter of 5 minutes.
To make the whole thing a little more wholesome, I like to use spelt flour instead of conventional wheat flour. You can't tell the difference in taste and yet the spaetzli are ultimately a little healthier.
Thanks to the high vegetable content, this dish is rich in vitamins and healthy fiber. The vegetables can be varied according to the season. I often use carrots, zucchinis, eggplants, broccoli, kohlrabi or peppers. But mushrooms, leeks and pumpkin have also found their way into the pan. In short: a colorful mix of vegetables with the rest of the vegetables I still have in the fridge from my last shopping trip.
Who knows, maybe this recipe will also be on your table more often, because once again it has to be quick and yet healthy.
Cooking utensils
- 1 pan
Ingredients
Spaetzli
- 200 gr Spelt flour
- 100 gr Dumpling flour
- 1.5 dl Milk water Half milk, half water
- 3 Eggs fresh
- Vegetable bouillon
Vegetable sauce
- 1 TABLESPOON olive oil
- 1 onion finely chopped
- 1 garlic clove pressed
- 500 gr mixed vegetables e.g. carrots, peppers, zucchinis, eggplants, pumpkin, kohlrabi, tomatoes, etc.
- 1.5 dl White wine
- 4 dl Vegetable stock
- 1 TEASPOON oregano
- 1 Toothpick Herb oils of your choice
- 3 TABLESPOONS sour single cream
- Emmental cheese grated
- Salt and pepper
Instructions
Spaetzli
- Mix the flour, dumpling flour and salt in a bowl and make a well in the middle.
- Mix the milk water with the eggs and gradually pour into the hollow while stirring.
- Mix everything together and beat until the dough starts to bubble.
- Cover the finished dough and leave to soak at room temperature for 30 minutes.
- Bring water to the boil in a large pan and season with vegetable stock.
- Now pass the dough in batches through the dumpling sieve into the gently simmering water. Allow the dumplings to steep until they rise to the surface. Skim them off with a ladle, drain and place in a bowl.
- Repeat the process until there is no more dough left.
Vegetable sauce
- While the spaetzli dough is resting, wash and prepare the vegetables and cut into small cubes and/or strips.
- Heat the olive oil in a pan and sauté the chopped onions and garlic. Add the rest of the vegetables and sauté.
- Deglaze with white wine and stock, add the oregano, cover and simmer until soft. While the vegetables are simmering, the spaetzli can now be prepared as described above.
- As soon as the vegetables have reached the desired consistency, add the sour single cream and season with the herb oils to taste (I always use a mixture of 1 toothpick each of marjoram, basil, rosemary and oregano).
- Mix the sauce with the spaetzli, divide the finished dish between 4 plates and serve immediately. If you like, you can add grated Emmental cheese.
Notes
- I prefer to prepare the late dough with light spelt flour. It hardly differs in taste from normal wheat flour, but is healthier and more tolerable for many people. However, if you prefer to use wheat flour, you can do so without any problems.
- This recipe is even quicker with ready-made spaetzli from the chiller cabinet
- The vegetables can be adapted to suit the season.
- I like to cut the different vegetables into different shapes to add a bit of excitement to the dish. However, you can also just make small cubes or strips.
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