Baby Recipe Spinach Sparrows

amount of flour a tiny bit.) This way, practically without realizing it, your child eats healthy vegetables and gets plenty of iron from the millet.

Mix the flour with the egg, a tiny bit of salt and milk to make a thick batter. Clean the spinach, rinse it. Blanch in enough boiling hot salted water for one minute and squeeze, chop with compact blender and mix the puree into the sparrow dough (alternatively take the same mass of well squeezed Tk spinach).

Allow dough mixture to swell for 15 min. In a large saucepan, bring enough salted water to a boil, pour the dough in batches into a spaetzle slicer and scrape into the simmering water. Stir the saucepan in between so that nothing sticks to the bottom.

If all the spatulas float to the top, lift them out with a slotted spoon and scrape the next batch into the saucepan. Toss well drained spatulas in the warmed whipped cream.

Make dough a little firmer and scrape it off a board with the back of a knife into the cooking pot. In this case, however, spätzl scraping requires a little bit of practice.

Our tip: Use the young, tender spinach from the farmers’ market!

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