Spätzle pot with fennel sausage

Name: Spätzle pot with fennel sausage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Celery; 300 g Turnip; 3 Onions; 4 TABLESPOONS Oil; 750 ml Vegetable broth; 150 g strained tomatoes; 4 Salsicce sausages (with fennel; approx. 90 g each); 150 g cherry tomatoes; 300 g Spätzle (cooling shelf); 6 Stem(s) Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Celery
300 g Turnip
3 Onions
4 TABLESPOONS Oil
750 ml Vegetable broth
150 g strained tomatoes
4 Salsicce sausages (with fennel; approx. 90 g each)
150 g cherry tomatoes
300 g Spätzle (cooling shelf)
6 Stem(s) Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and chop the celery. Peel, wash and cut the turnip into small cubes. Peel and finely dice onions. Heat 2 tablespoons of oil in a saucepan. Fry the onions in it. Add rutabaga and celery and fry briefly.
2
Deglaze with broth and strained tomatoes and simmer for about 8 minutes.
3
Heat 2 tablespoons of oil in a frying pan. Fry the sausage for 6-8 minutes while turning. Take out, let it cool down a bit and cut it into pieces of about 2.5 cm. Wash and halve the tomatoes
4
Add the spaetzle and sausage to the stew and warm it up for about 4 minutes. Wash thyme, shake dry, pluck leaves from the stems and chop. Add tomatoes and thyme to the stew, season with salt and pepper. Arrange stew in bowls. Crème fraîche tastes good with it