Sliced beans pan with tomatoes, spaetzle and spring onions in melted cheese sauce

Name: Sliced beans pan with tomatoes, spaetzle and spring onions in melted cheese sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g dried spaetzle; 7-10 Tbsp Salt; 400 g Cutting beans; 100 g cherry tomatoes; 3 Spring onions; 1/2 bunch Parsley; 2 TABLESPOONS clarified butter; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 heaped tbsp. flour; 300 ml Vegetable broth; 1 package (200 g) Cream processed cheese

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g dried spaetzle
7-10 Tbsp Salt
400 g Cutting beans
100 g cherry tomatoes
3 Spring onions
1/2 bunch Parsley
2 TABLESPOONS clarified butter
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 heaped tbsp. flour
300 ml Vegetable broth
1 package (200 g) Cream processed cheese

Directions

1
Cook spaetzle in boiling salted water according to package instructions, drain and rinse under cold water. Meanwhile clean the beans, wash them thoroughly, dab dry and cut into pieces.
2
Wash the tomatoes, dab dry and cut in half. Clean, wash and chop the spring onions. Wash parsley, dab dry, pluck leaves from the stalks and chop coarsely. Heat 100 ml water in a pan.
3
Steam the beans covered in the pan for about 8 minutes, turning occasionally, then continue to steam for 2-3 minutes until the liquid has evaporated. Put 1 tablespoon of lard into the pan, let it melt and fry the rest of the vegetables for 3-4 minutes while turning them, season with salt, pepper and a little sugar and take them out.
4
Fry the spaetzle in hot frying fat for approx. 3 minutes, turning it over, until brown, season with a little salt and take it out. Melt 1 tbsp. lard in the frying pan, dust with flour, sauté and deglaze with stock. Stir in processed cheese and bring to the boil.
5
Add the spaetzle, vegetables and parsley, warm them up while tossing and season to taste with salt and pepper.