Spätzle with Bacon, Peas and Soured Cream
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Ingredients
- 350 g plain flour
- 4 eggs
- 100 ml milk
- 200 g smoked bacon lardons
- 150 g frozen peas
- 1 onion
- 100 ml soured cream
- 10 g fresh chives
Nutrition (per serving)
- Calories
- 611 kcal
- Protein
- 27.2 g
- Carbohydrate
- 74.8 g
- of which sugars
- 6.9 g
- Fat
- 22.8 g
- of which saturates
- 9.3 g
- Fibre
- 5.3 g
- Salt
- 1.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the flour, eggs, milk and a pinch of salt together to make a thick, smooth batter.
- 2
Bring a large pan of salted water to the boil. Press the batter through a spätzle press or colander with large holes into the water, cooking in batches for 2-3 minutes until they float, then drain.
- 3
Fry the bacon lardons and chopped onion in a large frying pan for 6-8 minutes until golden and the bacon is cooked through.
- 4
Add the frozen peas and spätzle to the pan and cook for 2-3 minutes more until the peas are hot through.
- 5
Stir in the soured cream and warm through gently without boiling, then scatter over the snipped chives and serve.
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