FRESH HERB SPAETZLE
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils with 1/4-inch diameter holes will work too.
Provided by Dorie Greenspan
Categories Milk/Cream Egg Herb Mushroom Side Sauté Nutmeg Boil Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
- Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #european #pasta-rice-and-grains
You'll also love
Kholeka Mtikitiki
[email protected]I wish I could give this recipe zero stars.
Aberham Walle
[email protected]This recipe is an insult to German cuisine.
Ashuim Majumder
[email protected]I would not feed this to my dog.
Mariam K
[email protected]This was the worst spaetzle recipe I have ever tried.
Khawla Khalid
[email protected]This recipe was a waste of time and ingredients.
AMM IQBAL
[email protected]I would not recommend this recipe.
Aisha Khan
[email protected]I followed the recipe exactly, but the spaetzle turned out too mushy.
Nahid Parween
[email protected]The spaetzle didn't come out as light and fluffy as I expected.
Hali waight
[email protected]I found this recipe to be a bit bland.
Qayyum Khilji
[email protected]These spaetzle were a bit too heavy for my taste.
TC2 Manager
[email protected]Perfect for a weeknight meal.
Sundar Kumar
[email protected]Will definitely make again!
Shannon Jaquis
[email protected]Delicious!
T Coleman
[email protected]I followed the recipe exactly and the spaetzle turned out great. I served them with a mushroom sauce and they were a hit!
Intizar Hussin
[email protected]These spaetzle were a bit more work than I expected, but they were worth it. They were so delicious and everyone at the table loved them.
Rajdeep Lodh
[email protected]I'm not a huge fan of spaetzle, but I thought I'd give this recipe a try. I was pleasantly surprised! The spaetzle were light and fluffy, and the herbs added a nice touch of flavor.
Kali Riter
[email protected]I love spaetzle and this recipe did not disappoint. The herbs really made the dish special. I will definitely be making this again and again.
Jordan Martinez
[email protected]These spaetzle were so easy to make and they turned out so well! I used a mix of herbs from my garden and they added a lovely flavor to the dish.
itsjustydens
[email protected]I've made spaetzle before, but this recipe was by far the best. The dough came together easily and the spaetzle cooked evenly. I served them with a simple butter and parsley sauce and they were delicious.
Md Nadim
[email protected]These spaetzle were a hit at my dinner party! Everyone loved the fresh herb flavor and the texture was perfect. I will definitely be making these again.