Ingredients
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500 g pre-cooked, plant-based spaetzle
1 red onion
1 tbsp plant-based butter
200 ml plant-based cream
180 g plant-based crumbled cheese
salt & pepper
0.5 tsp grated nutmeg
2 tbsp chopped parsley
3 tbsp smoky jalapeño kraut
This is how we proceed
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Peel the onion and cut into small pieces. Melt the butter in a pan, add the onion pieces and sauté over a medium heat until translucent.
Then mix with cream, salt and pepper. Add the finished spaetzle to the pan and carefully stir in the grated cheese until the cheese has melted. Season to taste with salt, pepper and grated nutmeg. Cover the pan and leave to simmer over a low heat for a few minutes.
Meanwhile, wash the parsley, drain and chop finely.
Mix the finished cheese spaetzle with our smoky jalapeño kraut, garnish with freshly chopped parsley and enjoy.
