Spelt Spaetzle Pan with Mild Leeks and Carrots

Introduction

During pregnancy, especially in the third trimester, a warm and easily digestible meal feels wonderful. This pan with spelt spaetzle, mild leeks, and sweet carrots provides valuable energy. It is quick to prepare and does not weigh heavily on your stomach.

Ingredients

• 250 g spelt spaetzle (fresh from the refrigerated section or dried)
• 2 medium carrots
• 1 small leek
• 1 tbsp canola or olive oil
• 100 ml vegetable broth
• 2 tbsp cream cheese (pasteurized)
• A pinch of salt, a little nutmeg, and fresh parsley

Preparation

1. Cook the spaetzle according to the package instructions in lightly salted water.
2. Wash the leek thoroughly and slice it into thin rings.
3. Peel the carrots and grate them coarsely.
4. Heat the oil in a pan and gently sauté the vegetables.
5. Deglaze everything with the vegetable broth and let it simmer for about five minutes.
6. Stir in the cream cheese until a creamy sauce forms.
7. Fold the drained spaetzle into the vegetables and season the pan with salt, nutmeg, and parsley.

Good to know

Leeks contain valuable fiber, which supports digestion during pregnancy. If you have leftovers, the pan is wonderful to reheat the next day.

When it's hard

If you are experiencing heartburn or a sensitive stomach, you can simply leave out the leek. Use only carrots and a spoonful of cream cheese for a very mild version instead.

Medical Note

If you have questions about your diet during pregnancy, it is best to consult your obstetrician, gynecologist, or midwife.