Mustard Chive Spaetzle Recipes

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MUSHROOM AND MUSTARD SPAETZLE



Mushroom and Mustard Spaetzle image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Spaetzle, recipe follows
4 tablespoons unsalted butter
2 tablespoon extra-virgin olive oil, plus more
2 sprigs thyme
1 1/2 pounds button mushrooms, quartered
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup heavy whipping cream
2 tablespoons whole grain mustard
2 tablespoons minced chives
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 large eggs
1/4 cup milk

Steps:

  • Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.
  • Spaetzle:
  • In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  • Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.

PEA SPAETZLE WITH MINT, CHIVES, AND TOMATOES



Pea Spaetzle with Mint, Chives, and Tomatoes image

Provided by Selma Brown Morrow

Categories     Egg     Tomato     Side     Hanukkah     High Fiber     Mint     Pea     Winter     Kosher     Chive     Boil     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

3 1/2 cups frozen peas (do not use petite peas)
4 large eggs
1 cup low-salt chicken broth, divided
6 tablespoons chopped fresh chives, divided
2 tablespoons chopped fresh mint plus 1/3 cup sliced mint leaves
2 1/2 teaspoons coarse kosher salt
2 cups all purpose flour
6 tablespoons pareve margarine, divided
1/4 teaspoon (generous) ground nutmeg
1 cup teardrop or grape tomatoes, halved

Steps:

  • Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, 2 tablespoons chopped mint, and salt in blender. Puree until smooth. Pour into large bowl. Stir in flour.
  • Bring large pot of salted water to boil. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes. Using strainer,transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 tablespoons margarine. DO AHEAD: Can be made 1 day ahead. Cover spaetzle and remaining 1 1/2 cups peas separately and chill.
  • Melt 4 tablespoons margarine inlarge skillet over medium-high heat. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes. Add remaining 1 1/2 cups peas,4 tablespoons chives, sliced mint leaves,nutmeg, and tomatoes. Toss until heated. Season with salt and pepper.

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.

MUSHROOM AND MUSTARD SPAETZLE



Mushroom and Mustard Spaetzle image

Make and share this Mushroom and Mustard Spaetzle recipe from Food.com.

Provided by adopt a greyhound

Categories     < 60 Mins

Time 1h

Yield 2 , 2 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 large egg
1/8 cup milk
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, plus more
1 sprig thyme
1/2 lb button mushroom, quartered
2 cloves garlic, minced
kosher salt and freshly ground black pepper
1 cup half and half cream
1 tablespoon whole grain mustard (I used 1 T. Dijon and 1/2 t. mustard seed)
1 tablespoon minced chives

Steps:

  • Spaetzle:.
  • In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  • Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold grater or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance.
  • Sauce:.
  • Add 1 tablespoon of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 1 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired.

Nutrition Facts : Calories 593.1, Fat 35.9, SaturatedFat 17.9, Cholesterol 168.6, Sodium 775.4, Carbohydrate 54, Fiber 3.6, Sugar 3.4, Protein 18.2

MUSTARD CHIVE SPAETZLE



Mustard Chive Spaetzle image

A fusion twist on a Hungarian family favorite! If you've never made spaetzle before and do not have a spaetzle maker, this will require some practice and arm/wrist work while making it. However, you won't regret gaining this skill! Spaetzle is a wonderful side dish to any meal with sauce or gravy! It says it serves 4, but in my family, 2!

Provided by Gaia22

Categories     Hungarian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 large eggs, at room temperature
3/4 cup milk
3 tablespoons Dijon mustard
1 teaspoon salt
1 tablespoon snipped chives
1/4 teaspoon freshly grated nutmeg
2 cups all-purpose flour
2 -4 tablespoons unsalted butter, melted (optional)

Steps:

  • Make sure to read through all steps below before executing this recipe!
  • Beat the eggs & the next 5 ingredients. This works well with or without the chives and nutmeg if you do not have any.
  • Add the flour & mix until a sticky batter forms. [Note: If your spaetzle is too heavy or dense in the end, then you know for next time that you used too much flour.].
  • Bring a pot of salted [generously salted] water to a boil.
  • If you have a spaetzle maker, work the batter through the sieve.
  • For the rest of us, take a small plastic cutting board and place a decent line/dollop of batter across about 2/3rds of the way up the board. Holding the board at a slight downward angle over the boiling water, very very quickly, using a butter knife, scrape off small bits of batter [to make each spaetzle] into the boiling water, dipping the knife into the water with the batter each time [less stickiness]. Don't worry, this takes some practice to do well! Remember, the spaetzles are supposed to be relatively small, but most importantly, even in size as they cook together! After going through this process once, you will also get a better feel for what the proper consistency of the batter should be when adding in the flour in step 3.
  • There is also the "colander" method [push batter through colander over boiling pot], however, I've never gotten it to work well and the batter sort of cooks in the holes over the pot before you've worked your entire batter. Plus, I find they are almost too small this way & lose all their satisfying chewiness. Maybe this is all because I grew up making these with my grandma who was a natural spaetzle machine! {btw, she used a teaspoon rather than a butter knife on the cutting board, which you could try too}.
  • They are done when they rise to the top of the boiling water, only about 1 to 2 minutes {why I said "very very quickly" earlier}. You may need to do this in batches, especially at first, so that your pot doesn't have overooked and undercooked spaetzle at the same time. They should be just slightly chewy still when done, but cooked all the way through.
  • Drain well.
  • At this point, you can serve right away with your meal [they get cold fast], or saute them in 2-4 tbsp of butter as needed to coat them, stirring constantly.
  • Enjoy! Great with dishes that have sauces and gravies to keep them warm on your plate.
  • Now that you've read through this, don't be too intimidated and go plan a session to make them!

Nutrition Facts : Calories 338.7, Fat 7.7, SaturatedFat 2.8, Cholesterol 217.9, Sodium 801.1, Carbohydrate 51.2, Fiber 2.1, Sugar 0.9, Protein 14.7

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