We never seem to eat all the Spätzle, so add it to a potato dish.
Kartoffel-Spätzle-Eintopf (German)
Serves 4
6 cups (780 g) Spätzle
2 Tbs. (30 ml) (dairy-free) organic butter2 chopped clove of garlic
1 quart (0,95 L) organic chicken or vegetable broth
1 cup (130 g) (nitrate-free) chopped ham or (gluten-free) sausage
1 organic chopped onion
1 organic sliced onion
1 leek, trimmed and chop just the white part
2-4 organic potatoes cut into fourths
1 tsp. (5 g) dried marjoram
black pepper to taste
1/2 cup (60 g) chopped parsley or 1/4 (30 g) dried parsley
1 Tbs. (15 g) chopped chives or 1 1/2 (7 g) dried chives
pinch or two of ground nutmeg
eins 1. Melt 1 Tbs. (15 ml) butter in a casserole pot over medium heat.
zwei 2. Sauté garlic, chopped onions, and leeks, about 1 1/2 minutes.
drie 3. Stir in the potatoes, broth, and marjoram.
vier 4. Simmer about 15 minutes.
fünf 5. Stir in the ham/sausage, Spätzle, parsley, chives, and nutmeg. Simmer about 7 minutes.
sechs 6. Melt the rest of the butter in a small pan over medium-high heat.
sieben 7. Sauté the sliced onions, about 6 minutes.
ocht 8. Pour the stew into a serving pot and top with caramelized (sliced) onions.
