Spaetzli Vegetable Gratin

Clean all vegetables. Cut carrots into wheels, cabbage into strips and celery into cubes. Sauté in the warm butter.

Douse with the soup. Meanwhile, cook the vegetables with the lid on for five minutes until just tender. Add the cream cheese and let it melt. Remove from heat. Season the vegetables with salt and freshly ground pepper.

Mix the eggs and cut the chives with scissors. Mix well the Tilsiter, the vegetables with the sauce and the spaetzli. Place in a buttered baking dish.

Meanwhile, bake in the oven heated to 200 °C on the second rack from the bottom for twenty to twenty-five minutes.

Our tip: Fresh chives are much more aromatic than dried ones!

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