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Ingredients (4 servings)
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800 g Schupfnudeln
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200 g Porree
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250 g Karotten
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150 ml Bergbauern Milch
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150 g 4 Käse Mix gerieben
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Öl, Salz, Pfeffer, Muskatnuss
Preparation
- Wash the leek thoroughly and cut into fine rings. Peel the carrots and cut into thin slices or sticks.
- Heat some oil in a large pan and fry the potato noodles over medium heat until golden brown all over, then remove briefly.
- In the remaining fat, sauté the carrots and leek for about 5 to 7 minutes until tender-crisp.
- Return the potato noodles to the pan, deglaze with milk, and stir in the grated cheese until melted and a creamy sauce forms. Season with salt, pepper, and nutmeg.
