HERBED SPAETZLE
DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly.
Provided by Dr. Jenny
Categories German
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
- Fill a large pot 2/3 full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
- Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Repeat with the remaining batter.
- Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
- Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
- Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
- Transfer to a warmed large serving bowl and serve immediately.
Nutrition Facts : Calories 283.1, Fat 12, SaturatedFat 6.7, Cholesterol 119, Sodium 833.6, Carbohydrate 34.1, Fiber 1.3, Sugar 0.3, Protein 9
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Md Poros
[email protected]This recipe looks delicious! I can't wait to try it.
Cabdisaalan Farax
[email protected]I had a hard time getting the spaetzle to come out right. It was either too soft or too hard.
Tara Chaitoo
[email protected]The spaetzle was a bit too soft for my taste, but the herbed butter sauce was delicious.
Raymen Garcia (Cpt#Raymen Cardo Garcia)
[email protected]This spaetzle was amazing! The herbs really made a difference in the flavor. I will definitely be making this again.
James Pelliccia
[email protected]I love spaetzle, and this recipe is one of the best I've tried. The herbed butter sauce is the perfect finishing touch.
Usman Nisar
[email protected]This was my first time making spaetzle, and it turned out great! The recipe was easy to follow, and the spaetzle was delicious. I will definitely be making this again.
Javon Simon
[email protected]So good! I used a combination of fresh parsley, thyme, and chives for the herbs, and it was perfect. The spaetzle was light and fluffy, and the herbed butter sauce was rich and flavorful.
sujan khatri
[email protected]I've made spaetzle before, but this recipe was by far the best. The addition of herbs to the dough really made a difference in the flavor.
Make em sleep G
[email protected]Followed the recipe exactly and the spaetzle turned out great! Nice and crispy on the outside, and soft and fluffy on the inside. The herbed butter sauce was also delicious.
Loni Brun
[email protected]This spaetzle was a hit with my family! They loved the light and fluffy texture, and the herbed butter sauce was the perfect complement. I will definitely be making this again.