Best 4 Spaetzle In Herbed Tomato Cream Sauce Recipes
Indulge in a culinary journey with our tantalizing spaetzle recipes, a delectable pasta-like dish originating from the heart of Germany. These recipes offer a symphony of flavors, textures, and culinary techniques that will elevate your taste buds to new heights. From the classic spaetzle in herbed tomato cream sauce to the innovative roasted butternut squash spaetzle with crispy sage, this collection caters to diverse palates and dietary preferences.
In the classic spaetzle recipe, tender spaetzle dumplings are lovingly coated in a velvety herbed tomato cream sauce, creating a harmonious balance of tangy tomatoes, aromatic herbs, and rich cream. For those seeking a vegetarian delight, the roasted butternut squash spaetzle with crispy sage presents a symphony of flavors and textures. Roasted butternut squash lends its natural sweetness, while crispy sage adds a savory, earthy touch, making each bite a delightful experience.
For those with a penchant for bold flavors, the spicy chorizo spaetzle with roasted red peppers is a must-try. Succulent chorizo sausage and roasted red peppers infuse the dish with a vibrant heat, while creamy goat cheese tempers the spice with its mild tanginess. If you're in the mood for a lighter option, the lemony asparagus and pea spaetzle with goat cheese is a refreshing choice. Fresh asparagus and peas add a spring-like brightness, while goat cheese adds a creamy touch and a hint of tanginess.
Each recipe is meticulously crafted with easy-to-follow instructions, ensuring a seamless cooking experience. Whether you're a seasoned chef or just starting your culinary adventure, these spaetzle recipes guarantee successful and flavorful results. Elevate your mealtime routine and impress your loved ones with these extraordinary spaetzle dishes.
**Keywords:** Spaetzle, German cuisine, pasta, herbed tomato cream sauce, roasted butternut squash, crispy sage, spicy chorizo, roasted red peppers, creamy goat cheese, lemony asparagus, peas, goat cheese, easy-to-follow recipes, culinary journey.
SPAETZLE IN HERBED TOMATO CREAM SAUCE
Looking for a creamy pasta side? Then check out this easy spaetzle- perfect for a German meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
- Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
- Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 50 mg, Fiber 1 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg
HERBED SPAETZLE
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
- Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.
SPAETZLE IN HERBED TOMATO CREAM SAUCE
From the BettyCrocker.com website, for ZWT 6. You know, I've seen several Speatzle recipes and not one of them came with a sauce. I might try this after ZWR is over.
Provided by Studentchef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 10-inch nonstick skillet over medium heat. Cook tomatoes and garlic in oil 5 to 7 minutes, stirring occasionally, until tomatoes are tender; reduce heat to low.
- Stir in chives, basil, sour cream and mayonnaise. Cook 2 to 3 minutes, stirring occasionally, until sauce is hot.
- Meanwhile, heat spaetzle as directed on package. Add hot spaetzle to skillet; toss to coat with sauce.
Nutrition Facts : Calories 63.1, Fat 5.6, SaturatedFat 2.2, Cholesterol 8.2, Sodium 66.3, Carbohydrate 3, Fiber 0.1, Sugar 0.5, Protein 0.7
HERBED SPAETZLE
Steps:
- In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
- Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
- Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.
Tips:
- Use a spaetzle maker or a colander with large holes to create the spaetzle dough. If you don't have either of these tools, you can use a potato ricer or a cheese grater with large holes.
- Make sure the water is boiling before you add the spaetzle dough. This will help to prevent the spaetzle from sticking together.
- Cook the spaetzle for 2-3 minutes, or until they float to the top of the water. Overcooking will make the spaetzle tough.
- Rinse the spaetzle with cold water after cooking to stop the cooking process and prevent them from sticking together.
- Use a variety of herbs and spices in the tomato cream sauce to create a flavorful dish. Some good options include basil, oregano, thyme, rosemary, garlic, and onion.
- Serve the spaetzle in herbed tomato cream sauce immediately, while it is still hot.
Conclusion:
Spaetzle in Herbed Tomato Cream Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The spaetzle are light and fluffy, and the tomato cream sauce is flavorful and creamy. This dish is sure to be a hit with your family and friends.
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 »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #lunch #german #easy #european #3-steps-or-less
You'll also love
