Free Recipe Herbed Spaetzle
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Herbed Spaetzle Recipe
2-1/2 c All-purpose flour
1-1/4 ts Salt
2 c Packed fresh parsley leaves;
-(preferably flat-leafed)
-washed and spun dry
3/4 c Milk
3 lg Eggs
1/2 c Water
1 ts Finely chopped fresh
-rosemary leaves
1/2 Stick; (1/4 cup) unsalted
-butter
Herbed Spaetzle Preparation
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 batter like dough. Force dough through a Spaetzle-maker into kettle of boiling water. Preheat oven to 375 degrees 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. Yield: 6 servings Recipe by: Cooking live Show #9010 Posted to MC-Recipe Digest V1 #967 by Angele and Jon Freeman <jfreeman@comteck.com> on Dec 19, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Herbed Spaetzle?
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