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Ingredients (4 servings)
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500 g Spätzle
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150 g Frischer Babyspinat
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100 g Kaisertaler
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1 Stk. Bergbaron
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100 ml Gemüsebrühe
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20 g Butter
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Salz, Pfeffer, Muskatnuss
Preparation
- Finely grate the Kaisertaler and Bergbaron cheeses or cut them into very small pieces.
- Heat the butter in a large pan, briefly fry the spaetzle in it and deglaze with the vegetable broth.
- Fold in the washed baby spinach and let it wilt briefly.
- Stir in both cheeses until melted and creamy, then season the dish with salt, pepper and a little nutmeg.
