Spaetzle with winter vegetables

Preheat the oven to 200°C.

 Winter vegetables

Remove the skin from the red kuri squash, remove the seeds and cut into quarters.
Drizzle with honey and olive oil. Add a pinch of fleur de sel.
Bake for 25 minutes at 200°C.
Cut the broccoli into small florets, wash and drain them, then steam for 10 minutes.

Chestnut sauce

Heat the chestnuts in a frying pan with the olive oil. Add the Alsace Lait Label Rouge crème fraiche for pouring. Season with salt and pepper. Leave to reduce over a low heat.

Spaetzle

Bring a large pan of salted water to the boil.
Beat the eggs with the water, then add the flour and salt. Mix until you get a smooth dough.
Gently lower the spaetzle into the boiling water using a fork. The spaetzle are cooked to perfection when they rise to the surface. Remove them with a slotted spoon. Set aside.
In a frying pan, melt 30 g of butter and add the well-drained spaetzle, frying until lightly browned.

To serve

Place the spaetzle in the bottom of a deep dish, add the red kuri squash quarters, steamed broccoli and a few baby spinach leaves. Then pour over the chestnut sauce.

It's ready! You're in for a treat!