Horseradish slices with spaetzle

Name: Horseradish slices with spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Spätzle; 7-10 Tbsp Salt; 500 g Carrots; 400 g Pork escalope; 1 Onion; 1 Pot of chives; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; 1/2 TEASPOON Sugar; 200 g Whipped cream; 2-3 TEASPOONS Cream horseradish from the jar; 1-2 TEASPOONS Lime juice; 1 TABLESPOON sauce thickener; 7-10 Tbsp Parsley and lime

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Spätzle
7-10 Tbsp Salt
500 g Carrots
400 g Pork escalope
1 Onion
1 Pot of chives
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
1/2 TEASPOON Sugar
200 g Whipped cream
2-3 TEASPOONS Cream horseradish from the jar
1-2 TEASPOONS Lime juice
1 TABLESPOON sauce thickener
7-10 Tbsp Parsley and lime

Directions

1
Cook the Spätzle in salted water for about 7 minutes. In the meantime, peel, wash, slice or plane carrots very finely. Wash the meat, dab dry and cut into fine strips.
2
Peel and chop the onion. Wash the chives and cut into small rolls. Heat the oil. Fry the meat and onion in it at high heat for about 3 minutes. Season with salt and pepper, put aside.
3
Melt the fat in the frying fat. Add carrots and 200 ml water. Season with salt and sugar. Simmer covered for about 5 minutes. Add cream, bring to the boil. Heat up meat in it. Season with horseradish and lime juice.
4
Season again with salt and pepper. Thicken slightly with sauce thickener. Arrange spaetzle and shredded meat in portions sprinkled with chives. Serve garnished with parsley and lime.