Cheese Spaetzle with Brussels Sprouts

Ingredients

• 300 g flour
• 3 eggs
• 250 g low-fat quark
• 150 ml buttermilk
• Salt
• nutmeg
• 750 g Brussels sprouts
• 4 onions
• 2 tbsp butter
• 150 g grated Emmental (30% fat in the product)
• black pepper (freshly ground)
• 0.5 tsp caraway seeds

Instructions

1. 1.

   Beat all ingredients for the spaetzle into a thick, bubble‑forming dough and let it rest covered for about 20 minutes. Meanwhile clean and wash the Brussels sprouts, cut crosswise at the stem base, halve larger heads, and boil in salted water for 10–12 minutes depending on size.

2. 2.

   Drain the sprouts and set aside. Punch down the spaetzle dough again and use a spaetzle press to drop portions into boiling water. Stir occasionally; when the spaetzles rise after 1–2 minutes, lift them with a slotted spoon and drain well.

3. 3.

   Peel the onions, slice into rings, and brown in hot butter. Add the spaetzles, cheese, and Brussels sprouts, stir through, reheat briefly, and season with salt, pepper, and caraway. Serve on preheated plates.

4. 4.