Tuesday, November 3, 2009

Update: Fresh Herb Spaetzle

Last week I found this recipe for Fresh Herb Spaetzle as an entry in Kitchen Stewardship's Healthy Fats carnival.  Tonight we tried this recipe and just loved it.  My husband rated this as an 8 out of 10, which is very good coming from him. I felt like I was sitting in one our favorite German restaurants, which was a lot of fun!  I did alter the recipe a bit, so I'm going to repost this with the changes I made.  If you're wondering what this funny-named dish even is, here is a discussion of it from wikipedia

2 1/4 cups flour (I used half all purpose and half whole wheat)
2 tablespoons Olive oil
3 Eggs
4 tablespoons Butter
1/8 teaspoons Nutmeg
3/4 cups Whole milk
8 oz (1 package) Mushrooms
8 teaspoons Assorted herbs (I used parsley, sage, rosemary and thyme...just like the song!)
1/4 teaspoons White pepper
3/4 cups Broth
1/2 medium onion, chopped
salt and pepper

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; saute 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.

If you want to make this without using a special spaetzle maker, I would recomment using a large ladle or spoon that has holes for draining out water.  These aren't supposed to look perfect, so don't worry if they have irregular shapes!

This post is linked with The Grocery Cart Challenge and Fight Back Friday

NOTE: In unrelated news, if you haven't started planning your fitness routine for the week, I suggest you check out my Fitness Plan Friday post!

1 comment:

  1. I love spaetzle, but I have never tried making it. Maybe, now I will!


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