Carrot Spatzle Moehrenspaetzle Recipes

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RYE SPAETZLE



Rye Spaetzle image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

1 cup whole milk
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon finely sliced chives
1 teaspoon toasted caraway seeds, ground in a spice mill
4 large eggs
Kosher salt
2 cups all-purpose flour
1 cup rye flour
8 tablespoons unsalted butter
1/2 teaspoon freshly ground nutmeg
Freshly cracked black pepper

Steps:

  • In a mixing bowl, whisk together the milk, sour cream, mustard, chives, caraway, eggs and 1 teaspoon salt. With a wooden spoon, mix in the all-purpose and rye flours. Cover and let the batter rest for 1 hour.
  • Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
  • Bring a large pot of salted water to a boil.
  • Place a perforated pan on top of the pot or use a spaetzle maker and push the batter through the holes, letting the spaetzle drop down into the boiling water. Cook until the spaetzle floats, about 2 minutes, then another 1 to 2 minutes more.
  • As the spaetzle is cooking, place a sauté pan on the grill. Add the butter and allow it to melt. Add a 4-ounce ladle of spaetzle water along with the spaetzle and toss to combine. Season with the nutmeg and salt and pepper to taste.

SPATZLE



Spatzle image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1/4 teaspoon nutmeg
Kosher salt and freshly ground black pepper
1/2 cup whole milk
2 large eggs
Neutral oil, for the bowl and spatzle maker
2 tablespoons unsalted butter

Steps:

  • Whisk together the flour, nutmeg, 1/2 teaspoon salt and a few turns of black pepper in a medium bowl. Whisk together the milk and eggs in a separate bowl. Whisk the egg mixture into the dry ingredients and stir to combine. Cover and refrigerate for 30 minutes.
  • Bring a large pot of salted water to a boil. Working in batches, press the spatzle dough through a greased spatzle maker or slotted spoon (the slots should be on the larger side, about 1/4- to 1/2-inch), using a rubber spatula, into the boiling water. Cook for 2 to 3 minutes. When the spatzle float to the top, remove with a slotted spoon and transfer to a medium oiled bowl.
  • Heat a large skillet over medium heat and add the butter. Heat until the butter melts and begins to brown. Add the spatzle and saute until they begin to brown slightly. Season with salt. Transfer to a plate and serve!

SPAETZLE



Spaetzle image

Provided by Marian Burros

Categories     side dish

Time 20m

Number Of Ingredients 6

3 eggs
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon white pepper
Pinch nutmeg
1/4 cup milk, approximately

Steps:

  • Beat the eggs. Add the flour and seasonings.
  • Slowly add the milk, forming a thick batter.
  • Bring a large pot of salted water to a boil.
  • Using a spaetzle grid or colander and a stiff spatula, place over boiling water. Put a small amount of batter in the center and press through the holes. When the surface of the water is covered with pieces of dough, simmer three to four minutes or until cooked through.
  • Drain and rinse in cold water. Drain again. Repeat with remaining dough.
  • If made ahead, toss lightly with neutral flavored oil and refrigerate.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 4 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 1 gram, TransFat 0 grams

SPAETZLE WITH BUTTER AND PARSLEY



Spaetzle with Butter and Parsley image

Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9

3 1/2 cups all-purpose flour
2 teaspoons salt, plus more for water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
2/3 cup milk
9 large eggs
5 tablespoons olive oil
3 tablespoons unsalted butter, cut into small pieces
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Steps:

  • Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
  • Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.

SPAETZLE II



Spaetzle II image

Pinched noodles. These can be frozen after cooking.

Provided by Jill

Categories     Main Dish Recipes     Dumpling Recipes

Time 25m

Yield 4

Number Of Ingredients 2

1 cup all-purpose flour
2 eggs

Steps:

  • Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 24 g, Cholesterol 92.5 mg, Fat 2.8 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 74.9 mg, Sugar 0.3 g

SPäTZLE (AKA SPAETZLE)



Spätzle (aka Spaetzle) image

Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.

Provided by Chef John

Categories     Side Dish

Time 20m

Yield 2

Number Of Ingredients 6

½ cup all-purpose flour, plus more as needed
1 large egg
½ teaspoon kosher salt
1 pinch cayenne pepper
1 tablespoon creme fraiche, sour cream, or plain yogurt
3 tablespoons milk, or as needed

Steps:

  • Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
  • Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
  • When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g

SPAETZLE



Spaetzle image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7

6 large eggs
1/2 cup water
Pinch of freshly grated nutmeg, plus more for serving
2 tablespoons olive oil, plus more for drizzling
1/8 teaspoon coarse salt, plus more for water and serving
3 cups all-purpose flour
1/4 cup Clarified Butter

Steps:

  • In a large bowl, whisk eggs. Whisk in water, nutmeg, oil, and salt. Add 2 cups flour. Using your hands, mix until combined. Add remaining cup flour, a little at a time, until thoroughly combined and a dough forms. It may not be necessary to add all of the flour. Continue using your hands to beat the dough to remove any air pockets that may have formed. Let rest for 15 minutes.
  • Bring a large pot of water to a boil; add salt. Prepare an ice bath; set aside. Using an offset spatula, spread a small wooden cutting board thinly with rested dough. Cut the dough crosswise into thin pieces with the edge of the spatula, and slide into the boiling water. Alternatively, you can use a spaetzle maker. When the spaetzle begins to float, use a slotted spoon to remove and transfer to ice bath. When completely cooled, drain well, and transfer to a large bowl. Drizzle with enough oil to prevent it from sticking; toss to combine. The spaetzle may be made up to this point, 1 hour in advance.
  • Heat clarified butter in a large skillet over medium heat. Add spaetzle, and cook until heated through. Season with salt and nutmeg. Serve immediately.

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