Cheesy Spaetzle with Vegetables

Ingredients

• 400 g spelt flour
• 4 eggs
• Salt
• nutmeg
• 3 Carrots
• 1 red bell pepper
• 200 g frozen peas
• 3 tbsp butter (45 g)
• black pepper (ground fresh)
• 75 g grated Emmental cheese

Instructions

1. 1.

   For the spaetzle, whisk together spelt flour, eggs, 1 tsp salt, nutmeg and 100 ml water in a bowl until you get a thick, sticky dough that doesn’t tear easily. Beat vigorously for as long as needed until it bubbles, then let rest for 15 minutes.

2. 2.

   Bring plenty of salted water to a boil in a large pot. Place the spaetzle scraper on top of the pot, fill with dough while keeping about 5 cm above the surface. Move the scraper slowly and evenly back and forth so that the spaetzle fall directly into the boiling water.

3. 3.

   After two to three minutes the spaetzle are cooked. Remove them, briefly rinse under cold water and drain. Then add the next batch of dough and repeat until all dough is used.

4. 4.

   Peel carrots and cut into sticks. Wash bell pepper, halve it, remove seeds and dice finely. In a pan with hot butter over medium heat sauté carrots, pepper and peas for 2–3 minutes. Season with salt and pepper, then stir in the spaetzle.

5. 5.

   Transfer the vegetable‑spaetzle mixture to a baking dish, sprinkle grated cheese on top and bake in a preheated oven at 200 °C (180 °C fan, gas mark 3) for about 5 minutes until the cheese melts. Remove from the oven and serve immediately.