Spaetzle With Butter And Parsley Recipes

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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



Herbed Spaetzle image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
3 cups all-purpose flour
Freshly ground pepper
Large pinch of freshly grated nutmeg
1 cup sour cream
1 cup seltzer
3 large eggs
1/3 cup chopped fresh dill and/or parsley
1 tablespoon whole-grain mustard (optional)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 tablespoons unsalted butter

Steps:

  • Bring a pot of salted water to a bare simmer. Combine the flour, 2 teaspoons salt, a pinch of pepper and the nutmeg in a large bowl. Whisk the sour cream, seltzer, eggs, herbs and mustard in another bowl, then stir into the flour mixture.
  • Fill a large bowl with ice water. Working over the simmering water, place about 1 cup dough in a colander and push the dough through with a rubber spatula. Cook the spaetzle for 1 minute after they float to the surface, then remove with a slotted spoon and transfer to the ice water. Repeat with the remaining dough, letting the water return to a bare simmer between batches. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels. Toss with 2 teaspoons olive oil.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Increase the heat to high and add half of the spaetzle in an even layer. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute. Season with salt and pepper. Repeat with the remaining butter, oil and spaetzle.

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.

SPAETZLE



Spaetzle image

Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often "grated" into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Salt
2 cups flour
1/2 teaspoon freshly ground black pepper, more to taste
3 eggs
1 cup milk, more if needed
2 to 4 tablespoons butter or olive oil
Chopped fresh parsley or chives for garnish

Steps:

  • Set a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.
  • Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.
  • Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams

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

GERMAN SPAETZLE DUMPLINGS



German Spaetzle Dumplings image

Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.

Provided by MARBALET

Categories     Main Dish Recipes     Dumpling Recipes

Yield 6

Number Of Ingredients 9

1 cup all-purpose flour
¼ cup milk
2 eggs
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
  • Press dough through spaetzle maker, or a large holed sieve or metal grater.
  • Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
  • Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g

SPATZLE WITH PARSLEY



Spatzle With Parsley image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 large eggs
3/4 cup water
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
1 1/2 cups all-purpose flour
2 tablespoons butter
1/2 teaspoon finely chopped garlic
4 tablespoons finely chopped parsley

Steps:

  • Place the eggs in a mixing bowl. Add the water, nutmeg, salt and pepper. Blend well with a wire whisk. Add the flour with a rubber spatula. Mix well.
  • Put a large quantity of water in a saucepan, bring to a boil and add salt. Pour the spatzle mixture into a colander over the boiling water. Press the mixture through the holes of the colander with a rubber spatula or a large spoon. Cook briefly or until the noodles rise to the surface. Drain well. The spatzle could be made in advance.
  • To finish the spatzle, melt the butter in a skillet. Add the garlic and cook briefly. Do not brown. Add the spatzle, parsley, salt and pepper. Toss well until the spatzle is heated through. Serve immediately with chicken.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 0 grams, TransFat 0 grams

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.

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.

HERBED SPAETZLE



Herbed Spaetzle image

Categories     Side     Bake     Thanksgiving     Vegetarian     Fall     Boil     Gourmet

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
2 cups packed fresh parsley leaves (preferably flat-leafed), washed and spun dry
3/4 cup milk
3 large eggs
1/2 cup water
1 teaspoon finely chopped fresh rosemary leaves
4 tablespoons unsalted butter

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil for Spaetzle. In a large bowl whisk together flour and salt. Put parsley in a blender. In a heavy saucepan bring milk just to a simmer. With blender motor running add milk to parsley and blend until milk is very green.
  • In a bowl whisk together eggs and water and add green milk in a slow stream, whisking constantly.
  • Add milk mixture to flour mixture, whisking until mixture forms a soft, smooth batterlike dough. Force dough through a Spaetzle-maker (see above) into kettle of boiling water.
  • Preheat oven to 375° F.
  • Stir Spaetzle gently to separate and boil 5 minutes, or until just tender. In a large colander drain Spaetzle and rinse well under cold water. Drain Spaetzle well and transfer to a large baking dish.
  • In a small heavy saucepan cook rosemary with salt and pepper to taste in butter over moderate heat, stirring, 2 minutes and drizzle over Spaetzle, tossing well. Season Spaetzle with salt and pepper. Spaetzle may be prepared up to this point 1 day ahead and chilled, covered.
  • Bake Spaetzle, covered with foil, in oven 20 minutes, or until heated through.

SPAETZLE



Spaetzle image

Make and share this Spaetzle recipe from Food.com.

Provided by Strawberry Girl

Categories     German

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 eggs
2 tablespoons freshly rendered lard or 2 tablespoons oil
1/2 cup water
1/2 cup milk
2 1/2 cups all-purpose flour
2 1/2 teaspoons salt
1/4 teaspoon baking powder
4 quarts water

Steps:

  • Using an electric mixer, blend the eggs, lard or oil, water and milk.
  • Stir the flour together with 1/2 tsp of the salt and the baking powder in a dry bowl.
  • Blend this mixture into the liquid.
  • Mix well and set aside for a moment. Bring 4 quarts of water to a boil and add 2 tsp of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water.
  • Use about 1/3 of the dough for each batch.
  • When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander.
  • They can be served with way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley.
  • Note: These dumplings can also be made by using piping bag or dropping very small amounts from a spoon.
  • The latter takes much longer.

Nutrition Facts : Calories 397.5, Fat 10.7, SaturatedFat 4.1, Cholesterol 103.3, Sodium 1557.5, Carbohydrate 61.3, Fiber 2.1, Sugar 0.3, Protein 12.2

SPAETZLE



Spaetzle image

This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Dash white pepper
2 eggs, lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter
Grated Parmesan cheese, optional

Steps:

  • In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

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From finecooking.com


SPäTZLE WITH BUTTER, PARMESAN, AND HAZELNUTS RECIPES AND FOOD TIPS
Spätzle with butter, parmesan, and hazelnuts recipes, articles and photos to love. Choose from hundreds of Spätzle with butter, parmesan, and hazelnuts recipes that you can cook easily and quickly. Prepare your ingredients and start cooking Spätzle with butter, parmesan, and hazelnuts today. Enjoy discovering of new meals and food from the best Spätzle with butter, parmesan, …
From recipes.camp


EASY SPAETZLE RECIPE - TASTES BETTER FROM SCRATCH
2021-02-23 Toss with butter and serve warm, OR for a final authentic step, sauté in a hot large fry pan with melted butter, flipping once, until crisp on both sides. Sprinkle with chopped parsley as a garnish. Fun and delicious variations: Bacon and onions: Spaetzle are great fried up with finely diced bacon and onions. Give the bacon and onions a couple minutes head start before …
From tastesbetterfromscratch.com


PARSLEY & LEMON SPAETZLE RECIPE | EATINGWELL
Place the spaetzle maker (or colander) over the boiling water. Scrape one-third of the batter into the spaetzle maker (or colander) and force it through the holes. Boil the spaetzle until they float to the top, 1 to 2 minutes. Then, scoop them out of the water with a slotted spoon and place in the skillet with the lemon butter. Repeat with the ...
From eatingwell.com


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