FRIJE

Instructions

• 1.   Slice the leeks.
• 2.   In a pan, sauté the spätzle (in butter or olive oil) for 5 minutes to brown them well.
  Transfer to a dish and set aside.
• 3.   In the same pan, heat a drizzle of olive oil over medium-high heat and add the sliced leeks.
  Sauté for about 5 minutes, then add a splash of water and cover for approximately 10 minutes. Season with salt and pepper.
  (Feel free to add, for example, halved or quartered button mushrooms.)
• 4.   While the cooking is happening, toast the bread slices in a toaster or in the oven to make croutons.
• 5.   Once the vegetables are cooked (there should be some liquid left in the pan), add the spätzle and the garlic and herb cheese. Mix well.
  Taste and adjust the seasoning if necessary.
  Serve sprinkled with croutons.
• 6.   For a version with sour cream (to replace the garlic and herb cheese), add a pressed garlic clove and your choice of herbs during the leek cooking process, then add 20ml of liquid cream instead of the cheese. (Or for a creamy version, for example, 50g of mascarpone and 5ml of cream.)

Notes & Suggestions

• Feel free to replace the garlic and herb cheese with homemade garlic and chive sour cream.

Nutritional information *