Pork Medallions with Spaetzle

For the pork medallions with spaetzle, pepper the medallions and dust one side with flour. Heat a little oil in a pan and sauté the finely diced onion, grated carrot and diced turnip over medium heat.

When the vegetables turn light brown, move them to the edge of the pan, increase the heat and sear the medallions, unfloured side first. Turn the meat after a minute and sear the other side. Add water and season with soup seasoning and salt.

Cover and simmer on low heat for about 15 minutes. Scoop out some of the sauce, puree with a hand blender and return to the pan. Keep the pan warm over the lowest heat.

Cook the spaetzle in boiling salted water according to package directions and serve with the pork medallions.

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