Kale stew with spaetzle

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean, peel and chop the carrots, celery and parsley root a little smaller. Clean the leek, cut into rings of about 4 cm and wash. Wash the meat. Simmer vegetables, spices and meat in about 1 1/2 litres of lightly salted water for about 1 hour at low heat. Wash the kale, blanch in portions in boiling salted water. Drain the kale. Peel onions and cut into slices.

2. 2

   Heat oil and fry onions for about 4 minutes while turning. Deglaze with apple juice and bring to the boil. Take out meat, pour broth through a sieve, catch it and pour it to the onions. Add kale, bring to the boil and simmer for about 1 hour. Cook spaetzle in boiling salted water for about 16 minutes. Cut meat into cubes. Add drained spaetzle and meat to the stew, bring to the boil and season with salt and pepper

Nutrition Facts

KCAL
500 kcal

CARBS
36 g

FATS
22 g

PROTEINS
34 g