Spaetzle In Sage Brown Butter Recipes

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HERBED SPAETZLE



Herbed Spaetzle image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 eggs
1/2 teaspoon kosher salt
2 cups all-purpose flour
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh marjoram
Kosher salt and freshly ground black pepper
1/4 cup white wine
Parmesan, grated, for garnish

Steps:

  • In a large bowl combine 3/4 cup water, the eggs, salt and flour. Whisk well, until the dough is soft and sticky.
  • Heat the butter and oil in a large saute pan over medium-high heat, stirring constantly. When the butter begins to foam, add the garlic, chives, parsley and marjoram. Cook until the butter begins to brown, about 1 minute. Add the white wine and allow to reduce for a minute. Keep warm.
  • Bring a large pot of well-salted water to a boil. Transfer the spaetzle batter to a colander with small holes. Set the colander above the boiling water and, using a spatula or bench scraper, press the batter through the holes and directly into the water. Cook for 1 to 2 minutes, or until the spaetzle float to the surface. Drain and immediately add the spaetzle to the pan with the butter sauce. Over high heat, toss the spaetzle and the sauce together for 30 to 40 seconds, or until the spaetzle sizzles. Sprinkle with some grated Parmesan and serve.

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 IN SAGE BROWN BUTTER



Spaetzle in Sage Brown Butter image

This side is served with duck, roast pork or Cornish game hens. This is so tasty, easy and very quick! I do have a Spaetzle maker but if you don't use a grater or a slotted spoon.

Provided by Rita1652

Categories     German

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup whole milk, cold
3 large eggs
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 cups all-purpose flour
1/2 cup unsalted butter
4 fresh sage leaves, Chiffinod
2 fresh sage leaves
1 onion, diced

Steps:

  • Bring large pot of salted water to boil.
  • Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
  • Working in batches, pour batter through slotted spoon or grater held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
  • Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.).
  • Cook butter & sage in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
  • Divide among plates.
  • Garnish with fresh sage.
  • Optional: Sauteed 1 small onion diced in the butter.

SPAETZLE WITH BROWNED BUTTER



Spaetzle with Browned Butter image

Make and share this Spaetzle with Browned Butter recipe from Food.com.

Provided by lauralie41

Categories     German

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
5 tablespoons unsalted butter
additional salt and pepper

Steps:

  • In a large bowl, mix together the flour, salt and nutmeg.
  • Add the eggs and milk; stir until thoroughly combined.
  • Let dough rest about 15 minutes before cooking.
  • Heat a large pot of lightly salted water until boiling.
  • Using a spaetzle machine Add the spaetzle and cook until done, about 4- 5 minutes.
  • The dumplings will float when done.
  • Drain well.
  • In a saute pan heat butterand saute until butter has turned brown.
  • Place the spaetzle in a serving dish and pour the butter on top.
  • Season with salt and pepper; toss well to combine.
  • Serve immediately.

SPAETZLE IN BROWN BUTTER



Spaetzle in Brown Butter image

Provided by Ian Algerø

Categories     Dairy     Egg     Pasta     Side     Vegetarian     Quick & Easy     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

3/4 cup cold whole milk
3 large eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all purpose flour
1/2 cup (1 stick) unsalted butter

Steps:

  • Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
  • Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.

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.

HERBED SPAETZLE IN BROWN BUTTER



Herbed Spaetzle in Brown Butter image

Categories     Egg     Herb     Side     Sauté     Quick & Easy     Spinach     Butter     Radicchio     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

2 1/4 cups all purpose flour
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
2 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
4 large eggs
1 cup low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups (packed) baby spinach leaves
2 cups thinly sliced radicchio
1 lemon, halved

Steps:

  • Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
  • Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
  • Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
  • Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; sauté until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.

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