Romanesco with Spaetzli

Cut the romanesco into small roses, cut the roasted carrots and potatoes into 2 cm cubes. Cut the leek into rings and grate the cheese on a rösti grater.

Melt the butter in a frying pan, add the carrots and steam over medium heat with the lid closed for 10 minutes. Add the potatoes and steam for 5 minutes, then add the romanesco and leek and steam for another 10 minutes. Season with salt and pepper.

Add the spaetzli to the vegetables and cook for 5 to 10 minutes, turning carefully. Before serving, add the cheese.

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