Spinach-Spätzle to black root-mushroom Ragout
Ingredients for 4 servings
For the spinach-spaetzle
- 1 Spaetzle Sieve
- 200 g wholemeal spelt flour – fine-seven
- 150 g spinach leaves – wash
Liquid ingredients and spices
- 200 ml of water
- 4 TBSP Egg replacement – do it yourself
- 4 TABLESPOONS of organic Margarine, vegan
- ½ TBSP peanut oil
- 1 Msp. Nutmeg powder
- ½ Heaped tablespoon crystal salt
- Pepper from the mill
For the black salsify Ragout
- 450 g salsify – with gloves on, peel off, immediately place in cold water with the juice of half a lemon
- 250 g mushrooms, quarters or sixths
- 100 g red onions – peel and cut into slices
- 250 ml of almond drink
- 250 ml vegetable broth
- 1 TBSP Tamari (or soy sauce)
- 1 TSP Yaconsirup
- 2 TABLESPOONS of organic Margarine, vegan
- 2 TBSP Almond butter
- 1 EL noble yeast flakes
- 1 Msp. Nutmeg powder
- 2 TBSP finely chopped parsley
Preparation
- Preparation time: approximately 1 hour
- Cooking/baking time: approximately 30 minutes
A large pot with water and bring to a boil, add salt and the spinach for 1 Min. blanch. With a slotted spoon, take out in a colander to drain and leave to cool (the pot will be used later for the noodles, once again).
The spinach thoroughly to Express, in a tall jug and using a stick blender make a fine puree.
In a food processor the flour, the spinach, Egg substitute, water, peanut oil, salt, nutmeg and pepper with the dough hook and knead to a smooth dough.
A bowl with cold water and the foam trowel.
200 ml of water, bring to a boil. The spaetzle dough through the spaetzle-sieve in the boiling water presses and bring to a boil. As soon as the spaetzle float to the surface, with the slotted spoon take them out and immediately into the cold water. With the entire dough this way until it is used up.
The quenched spaetzle in a colander, rinse briefly and drain.
Half of the Margarine in a pan, half of the spaetzle and fry on medium heat in it 6 – 8 Min. fry until Golden brown. Then remove from the pan, covered to keep warm and the other half, sauté with the remaining Margarine. Subsequently, the first noodles back in the pan and warm up. Season with salt and pepper.
While the noodles fry in the frying pan, the black roots take from the water, drain and diagonally into about 5 mm slices. The Margarine in another pan and fry the slices together with mushrooms in about 6 Min. fry; the pan is always moving, in order to be around brown. Then the onions for 2 Min. fry.
Then pour in the vegetable stock, almond drink and Tamari, Yaconsirup, nutmeg, and salt and pepper.
The Whole to the boil, then reduce the heat and 2 Min. simmer (the black roots should still have a pleasant bite).
Finally, the Almond butter and nutritional Yeast, stir once and bring to a boil and stir in the parsley. Season with salt and pepper.
The spinach spaetzle, along with the black salsify Ragout and garnish and enjoy.
Serve with a crisp leaf salad.
Nutritional values per Serving
- Calories: 414 kcal
- Carbs: 44 g
- Protein: 12 g
- Fat: 20 g
