Spelt Spaetzle -

Spelt Spaetzle

Ingredients

¾ cup (175 ml/100 g) whole-grain spelt flour
Salt
Freshly ground nutmeg
1 extra-large egg
1 tsp (5 ml) sunflower oil
1 small onion
2 oz (60 g) cooked ham
⅔ cup (150 ml/140 g) white-wine sauerkraut
1 tbsp (15 ml) chopped fresh parsley
Freshly ground pepper
Thin wedges of apple

Details

Serves: 2

Method

Combine the spelt, 2 pinches salt and a little nutmeg. Make a well in the center and crack the egg into it. Starting in the center, knead to form a soft dough, gradually adding ⅓ cup (75 ml) cold water, as needed.

Bring a large pot of salted water to a boil. Drop in the batter by pressing it through a colander, ricer or spaetzle cutter. Cook for 4 minutes, or until the noodles float. Remove, rinse with cold water and drain.

Chop the onion and ham. Heat the oil, stir in onion and sauté until translucent. Stir in the ham and brown for 1 or 2 minutes. Stir in the spaetzle and brown for 1 minute.

Combine sauerkraut, parsley, salt and pepper, and mix with the spaetzle. Arrange on two plates and garnish with thin slices of apple (raw or lightly sautéed) and additional parsley leaves.

Per serving:- approx. 310 calories 16 g protein, 11 g fat, 37 g carbohydrates

Related food category:

• Rice, Grain and Pulses