GERMANY | SPÄTZLE WITH JARLSBERG®

By admin 2 years ago
Home  /  Recipes  /  GERMANY | SPÄTZLE WITH JARLSBERG®
this work was shared 0 times
 000

GERMANY | SPÄTZLE WITH JARLSBERG®

National dish

Output: 4 servings


Ingredients

Sauce
  • 1 yellow onion
  • 200 g black cabbage
  • 2,5 dl full cream
  • 1 garlic clove
  • 200 g champignons
  • 1 pinch nutmeg
  • 125 g shredded Jarslberg® original
  • 15 g butter
  • 2 tablespoons fresh parsley
  • Salt and pepper

Späzle

  • 330 g all purpose flour
  • 4 small eggs
  • 1,3 dl milk
  • 1 tablespoon melted butter
  • Salt


Preparation

Sauce


Chop the onion, garlic and cabbage. Cut the mushrroms in half and chop the parsley. Heat the butter in a pot and fry the onion until soft. Sauté the garlic, add cabbage and mushrooms, fry until they get a nice color. Add cream and simmer for about 5 minutes. Add cheese and let it melt. Add nutmeg, salt and pepper, and put to the side.

Späzle

Put the flour in a bowl and make a hole in the centre. Add eggs, milk, salt and melted cooled butter. Mix to a dough.
Boil water with some salt in a pot. If you don’t have a späzlepress: Pour the dough on a cutting board. Tilt the board against the pot and cut pieces of the dough down into the boiling water. You can also make small balls with two spoons and place them in the pot. Boil until the späzle float. Remove them with a skimmer and put them in the sauce. Sprinkle a generous amount of cheese on top and serve.