Recipes

Gaisburger Marsch

Ingredients

4 Servings

150 g Bechtle Spaetzle Farmer
500 g boiling meat e.g. brisket
1 onion
5 pepper
1 bay leaf
3 juniper berries
300 g potatoes
200 g carrots
100 g parsley root
¼ celeriac
200 g leek
Salt, pepper
Nutmeg
1 bunch chives

Preparation

Wash the meat with cold water. Prepare the meat if necessary.
Peel and half the onion. Brown the onion on the sliced side without oil in a frying pan. Add 2 liter of cold water, the meat and the spices. Bring it to boil and skim the broth. Cover and simmer for 1 hour.
Peel and cube the potatoes, carrots, parsley roots and celeriac. Wash the leek and cut into pieces. Put the meat out of the brew and cut into cubes.
Put the potatoes, carrots, parsley roots and the meat in the broth and simmer for 20 minutes. Boil for 10 minutes and add the leek. Season with salt, pepper and nutmeg.
Cook the pasta according to packet instructions in boiling water with some salt until al dente.
Wash, drain and cut the chives into small rolls.
Spread the Spätzle in a plate and pour over with broth. Garnish with chives.

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