Thursday, October 29, 2009

Healthy Fat Recipe: Fresh Herb Spaetzle

For the last month, our family has been drinking nothing but whole milk.  If you think that's crazy, check out what the folks at Experience Life magazine are saying about it.  Anyway, as part of a challenge put on by Kitchen Stewardship, I've been looking for a recipe that includes full fat dairy and other healthy fats.  Nothing was really standing out to me, until I saw this recipe for Fresh Herb Spaetzle which I found through the Revolution Health website.  I have loved spaetzle since I was about five years old, when I lived in southern Germany.  Spaetzle with cheese is like the German version of macaroni and cheese, and it is SO tasty!  This is what I ate in restaurants when we would eat out EVERY CHANCE I GOT.  In fact, every time we go to a German restaurant these days, and I see spaetzle on the menu, I definitely order it. 

I have been wanting to make spaetzle for the longest time, and now that I have the chance, I won't let this opportunity pass me by.  If you haven't tried it, I do recommend it with cheese and onions.  There are many variations, but that is my definite favorite. 

I have not made this recipe yet, but plan on incorporating it into our menu next week.  Look for my review then :)


2 1/4 cups, Flour
2 tablespoons, Olive oil
3 counts, Eggs
4 tablespoons, Butter
1/8 teaspoons, Nutmeg
3/4 cups, Whole milk
8 fluid ounces, Mushrooms
8 teaspoons, Assorted herbs
1/4 teaspoons, White pepper
3/4 cups, Broth

1.Blend flour, pepper, salt and nutmeg in large bowl. Whisk in milk and eggs, forming soft batter. Mix in half of herbs.

2.Bring large pot of slightly salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using a rubber spatula, press batter directly into boiling water through 1/4-inch holes of a strainer, coarse grater, or wide ladle. Stir spaetzle to separate and boil for 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.)

3.Melt 2 tablespoons butter with 1 tablespoon oil in large skillet over medium heat. Add mushrooms; saut until they begin to soften, about 4 minutes. Add onion; saut until beginning to soften, about 5 minutes. Add remaining 2 tablespoons of butter, 1 tablespoon oil, and spaetzle. Saut until spaetzle begins to brown, stirring often, about 10 minutes. Add 3/4 cup of broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.

Have you made or eaten spaetzle before?  What did you think of it?

This is where I found this yummy looking recipe.  Visit Kitchen Stewardship for more Healthy Fat Recipes as part of the October Fest Carnival of Super Foods.


  1. Yum! This sounds great! I've eaten spaetzle, but never made it . . . unfortunately my German roots weren't the best of cooks, and I only have two or three German recipes that were passed down! :) I'm looking forward to seeing how you like it!


  2. I just love cultural recipes. Thanks for linking into the October Fest carnival!

  3. This recipe sounds delicious! Every Friday I do something on my blog called "Taste the World" where I explore a different country's food. This month I'm doing German food. This recipe would be perfect! Please come by and leave a comment with a link to this recipe and I'll add it to the running total of German food!


Thanks for leaving a comment! I would love to hear your thoughts.

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