Pan-cooked Spaetzle with wild mushrooms and root vegetables
Recipe Weight: 512g per Portion
| HILCONA Supplements Knöpfli, 2 x 2.5 kg, IQF | 2.000 kg |
| Rapeseed oil | 0.150 l |
| Onions, chopped into 3mm cubes | 0.200 kg |
| Garlic, chopped | 0.020 kg |
| Carrot cubes 5 x 5 x 5mm | 0.400 kg |
| Diced Heritage carrot, 5 x 5 x 5 mm | 0.400 kg |
| Leek, julienned | 0.200 kg |
| Celery, fine cut 3mm | 0.200 kg |
| Diced parsnips 5 x 5 x 5 mm | 0.200 kg |
| Wild mushroom mix, IQF | 0.500 kg |
| Salt | 0.021 kg |
| Black pepper, fresh from the mill | 0.003 kg |
| Ground nutmeg | 0.001 kg |
| Parsley, chopped | 0.020 kg |
| Bechamel-Sauce Vegan made of oat drink | 0.700 l |
| Grated cheese mix | 0.070 kg |
| Low fat quark | 0.040 kg |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the vegan bechamel sauce according to the recipe and finish it with the quark
• Steam the vegetables until just al dente
Method:
• Heat the oil in a high-sided frying pan
• Gently cook the chopped onions
• Add the Spaetzle, the vegetables and the garlic and gently cook
• Season with salt, pepper and nutmeg
• Plate the dish and garnish with parsley
Suggestion:
• This dish is well-adapted to « Front Cooking »
• Serve the cheese sauce separately or add it just before serving this dish, otherwise the Spaetzle become pasty
| Nutritional values | per portion |
|---|---|
| Energy | 2505 kJ |
| Energy | 599 kcal |
| Fat | 25 g |
| - of which saturates | 4.2 g |
| Carbohydrates | 72 g |
| - of which sugar | 11 g |
| Fibre | 6.3 g |
| Protein | 18 g |
| Salt | 5.1 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
| Celery | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.