Spätzle au gratin with carrot salad

Name: Spätzle au gratin with carrot salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g dried spaetzle; 7-10 Tbsp Salt; 100 g streaky smoked bacon; 1 package (200 g) Cheese au gratin; 500 g Carrots; 7-10 Tbsp juice of 1/2 lemon; 1 TABLESPOON Sugar; 2 Onions; 1/2 Head oak leaf salad; 1/2 bunch Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g dried spaetzle
7-10 Tbsp Salt
100 g streaky smoked bacon
1 package (200 g) Cheese au gratin
500 g Carrots
7-10 Tbsp juice of 1/2 lemon
1 TABLESPOON Sugar
2 Onions
1/2 Head oak leaf salad
1/2 bunch Parsley

Directions

1
Cook the Spätzle in plenty of boiling salted water for about 15 minutes until al dente. Cut the bacon into small cubes and fry them crisply in a pan without fat. Drain the spaetzle, rinse with cold water and drain well.
2
Mix the spaetzle and bacon and place in an ovenproof dish. Sprinkle cheese over it and bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 20 minutes. Peel and coarsely grate the carrots.
3
Mix with lemon juice and sugar and leave to stand. Peel onions and cut into rings. Fry in bacon fat until golden brown. Clean and wash the salad and pluck into bite-sized pieces. Mix with the raw carrots.
4
Wash parsley, dab dry and chop. Spread it with the onions on the cheese spaetzle. Add the salad.