HERB SPAETZLE
Steps:
- Bring a large pot of well salted water to a boil over medium heat.
- In a small bowl whisk together the eggs and milk until they are a homogeneous mixture.
- In a large bowl, add flour and make a hole in the flour. Add a pinch of salt and using a fork, gradually combine the milk/egg mixture with the flour. Mix until they are just combined. Stir in 1/4 cup of the herbs.
- Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water. Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil and the remaining 1/4 cup of herbs. Toss to coat evenly and serve immediately.
- What cuties!
SPäTZLE (AKA SPAETZLE)
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
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
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.
HERBED SPAETZLE (KRäUTERSPäTZLE)
Packaged German spaetzle get a flavor boost from a brown butter and herb sauce in this versatile side dish.
Provided by Claire
Categories Side Dish
Number Of Ingredients 7
Steps:
- Prepare Spätzle according to directions on the package, boiling for the recommended time. Place in large serving bowl.
- While Spätzle are still hot, melt butter in medium saucepan over medium heat; continue to cook butter until nut-colored brown. Pour browned butter over the Spätzle; toss with chives, parsley, nutmeg, and sea salt and white pepper to taste.
HERBED SPAETZLE
DH and I served Williams-Sonoma's Braised Short Ribs atop of this herbed spaetzle (also from Williams-Sonoma), with a side of broccoli rabe with pancetta and garlic. It was really tasty. DH and my colander did not have holes large enough to sift the dough so we used a metal steaming basket which worked perfectly.
Provided by Dr. Jenny
Categories German
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the milk, eggs, flour, 2 tsp salt, 1/8 tsp pepper, the nutmeg, and 1 Tb each of the parsley and chives. Whisk until smooth.
- Fill a large pot 2/3 full of lightly salted water and bring to a brisk simmer over medium-high heat. Set a large bowl of ice water near the stove.
- Put the batter in a spaetzle maker according to the manufacturer's instructions, slide the hopper and drop the spaetzle directly into the simmering water. Alternatively, hold a colander with large holes over the simmering water. Using a rubber spatula, push 1 cup of the batter through the holes directly into the water. Repeat with the remaining batter.
- Drain the spaetzle well in a colander with small holes so noodles do not slide through. The spaetzle may be refrigerated, covered, for up to 4 hours.
- Just before serving, in a large nonstick frying pan over medium-high heat, melt the butter. Add the spaetzle and saute, stirring frequently, until the noodles are golden brown and crispy, 6 to 8 minutes.
- Season with salt and pepper, and add the remaining 2 Tbs each of parsley and chives.
- Transfer to a warmed large serving bowl and serve immediately.
Nutrition Facts : Calories 283.1, Fat 12, SaturatedFat 6.7, Cholesterol 119, Sodium 833.6, Carbohydrate 34.1, Fiber 1.3, Sugar 0.3, Protein 9
HERBED SPAETZLE AND SPINACH
These tiny dumplings are surprisingly easy to make.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 10
Steps:
- Whisk together flour, 1 teaspoon salt, 1/8 teaspoon pepper, nutmeg, and herbs in a large bowl. In another bowl, beat the milk, eggs, and 5 tablespoons olive oil. Whisk into flour mixture until smooth.
- In a large pot, bring 6 quarts of water to a boil; add 1 tablespoon salt. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter and push it through into the boiling water, or use a colander, pushing batter through with a rubber spatula. Cook spaetzle until it floats to the top, about 30 seconds. Drain spaetzle in colander.
- Heat remaining 1 1/2 tablespoons olive oil in a skillet over medium high heat. Add spinach and saute until it starts to wilt. Add spaetzle, season with salt and pepper, and cook until hot. Serve immediately.
HERBED SPAETZLE
These bite-size dumplings are called spaetzle and originated in Germany.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
- Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
- Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
- Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.
HERBED SPAETZLE
Categories Dairy Egg Leafy Green Herb Side Vegetarian Quick & Easy Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 as a side dish
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth.
- Working over boiling water, force one third of batter through a spaetzle maker or large holes of a food mill. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Make 2 more batches in same manner. Drain dumplings well and toss with oil. Pulse dill, spinach, chives, and 1 tablespoon butter in a food processor until a paste forms. Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then sauté dumplings, stirring, until golden. Add herb butter and sauté, stirring, until dumplings are coated and heated through. Season with salt and pepper.
More about "herbedspaetzle recipes"
HERBED SPAETZLE | SARA MOULTON
From saramoulton.com
HERBED SPAETZLE | BASICS
From basicsmarket.com
CHEESE SPAETZLE RECIPE (KäSESPäTZLE) | MASALA HERB
From masalaherb.com
10 BEST PORK SPAETZLE RECIPES | YUMMLY
From yummly.com
HERB SPAETZLE | COOKSTR.COM
From cookstr.com
HERBED SPAETZLE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 8Calories 328 per servingCategory Sides
KäSESPäTZLE RECIPE, HOW TO MAKE SPäTZLE FROM SCRATCH
From craftbeering.com
HERBED SPAETZLE | WILLIAMS SONOMA
From williams-sonoma.com
HERBY SPAETZLE WITH CREAMY LEMON SAUCE - VEGETARIAN 'VENTURES
From vegetarianventures.com
HERBED SPAETZLE | EMERILS.COM
From emerils.com
KäSESPäTZLE (GERMAN CHEESE SPAETZLE) - RECIPES FROM EUROPE
From recipesfromeurope.com
HERBED SPAETZLE RECIPE - STEVE ROSEN | FOOD & WINE
From foodandwine.com
SPAETZLE RECIPE - HOMEMADE, EASY, AUTHENTIC! - ALL TASTES GERMAN
From alltastesgerman.com
HERB SPAETZLE - CAROLINE'S COOKING
From carolinescooking.com
EASY SPAETZLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE DARING GOURMET
From daringgourmet.com
GERMAN SPAETZLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HERBED SPAETZLE - BIGOVEN.COM
From bigoven.com
PERFECT HOMEMADE SPAETZLE RECIPE - CHEF BILLY PARISI
From billyparisi.com
HERBED SPAETZLE RECIPE - ALLCLAD
From all-clad.ca
HERBED SPAETZLE - JAMIE GELLER
From jamiegeller.com
SPAETZLE: 9 RECIPES FOR THIS DELIGHTFUL GERMAN SIDE DISH
From greatist.com
HERBED SPAETZLE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
10 BEST SPAETZLE SIDE DISHES RECIPES - YUMMLY
From yummly.com
HERBED SPAETZLE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
EASY HOMEMADE GERMAN SPAETZLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HERB SPäTZLE WITH SPECK AND PEAS RECIPE - SERIOUS EATS
From seriouseats.com
AUTHENTIC GERMAN SPAETZLE RECIPE - CHENGUINS
From chenguins.com
FRESH HERB SPAETZLE RECIPE | BON APPéTIT
From bonappetit.com
HERBED SPAETZLE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
GARLIC-HERBED SPAETZLE RECIPE | MYRECIPES
From myrecipes.com
GERMAN CHEESE SPAETZLE (KäSESPäTZLE) | LIVE EAT LEARN
From liveeatlearn.com
HERBED SPAETZLE RECIPE | MYRECIPES
From myrecipes.com
SPAETZLE MADE WITH FRESH GARDEN HERBS | DIYHOMEGARDEN.BLOG
From diyhomegarden.blog
GERMAN CHEESE SPAETZLE (KäSESPäTZLE) - THE DARING GOURMET
From daringgourmet.com
KäSESPäTZLE - GERMAN CHEESY SPAETZLE - RAMSHACKLE PANTRY
From ramshacklepantry.com
HERBED SPAETZLE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
HERBED SPAETZLE RECIPE
From pinterest.ca
HOMEMADE SPAETZLE - JO COOKS
From jocooks.com
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 »
You'll also love