Ingredients
For 4 portions
For the spinach spaetzle
250g
QimiQ Cream Base, unchilled
3
Egg(s)
150g
Spinach
1pinch(es)
Salt
1small pinch(es)
Ground nutmeg
500g
Flour, coarse grain
For the cheese sauce
250g
QimiQ Cream Base
1ea
Onion(s), finely chopped
2tbsp
Butter, to fry
150ml
Vegetable stock
100g
Blue veined cheese, finely diced
0.5
Apple, grated
1pinch(es)
Salt and pepper
Preparation
- Add the egg, spinach and seasoning. Add the flour and whisk smooth. Allow to rest for approx. 15 minutes.
- For the cheese sauce: fry the onion in butter until soft. Add the milk, vegetable stock and cheese and bring to the boil. Refine with the cold QimiQ Classic.
- Add the grated apple and season to taste with the salt and pepper.
- Bring salted water with a shot of olive oil to the boil. Push the spaetzle batter through a spaetzle sieve (or allow to drop from a teaspoon) into the boiling water. As soon as the spaetzle rise to the surface, remove with a draining spoon.
- Serve the spinach spaetzle with the cheese sauce.
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