Spätzle in bacon sauce with Brussels sprouts

Name: Spätzle in bacon sauce with Brussels sprouts
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 350 g frozen Brussels sprouts; 7-10 Tbsp Salt; 2 Garlic cloves; 80 g wafer-thin sliced Pancetta bacon; 8 Stem(s) Thyme; 50 g Parmesan cheese; 1 package (400 g) fresh spaetzle (refrigerated shelf); 125 g Whipped cream; 7-10 Tbsp Pepper; 1 Splash of lemon juice

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

350 g frozen Brussels sprouts
7-10 Tbsp Salt
2 Garlic cloves
80 g wafer-thin sliced Pancetta bacon
8 Stem(s) Thyme
50 g Parmesan cheese
1 package (400 g) fresh spaetzle (refrigerated shelf)
125 g Whipped cream
7-10 Tbsp Pepper
1 Splash of lemon juice

Directions

1
Blanch the Brussels sprouts in boiling salted water for about 3 minutes. Rinse cold in a sieve, drain well and cut in half. Peel garlic and cut into slices. Cut Pancetta into pieces. Wash the thyme, shake dry, remove leaves from the stalks. Slice parmesan
2
Prepare the spaetzle in boiling salted water according to the instructions on the packet. Drain bacon in a pan without fat for 3-4 minutes, remove. Add Brussels sprouts, garlic and thyme to the pan. Fry for about 2 minutes. Add cream, bring to the boil and simmer for about 3 minutes. Season to taste with salt, pepper and lemon juice. Mix spaetzle and bacon into the sauce and arrange on 4 plates. Sprinkle with parmesan
3
Preparation time approx. 15-20 minutes