Ingredients: |
Ingredients: 2 1/4 c. all purpose flour
1 tsp. salt
1/4 tsp. ground white pepper
1/8 tsp. ground nutmeg
3 large eggs
3/4 c. whole milk
8 tsp. minced assorted fresh herbs (such as parsley, thyme, rosemary, and chives), divided
4 Tbsp. butter, divided
2 Tbsp. extra-virgin olive oil, divided
8 oz. mushrooms, thinly sliced
1 medium onion, chopped
3/4 c. (or more) low-salt chicken broth
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Directions: |
Directions: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 c. of batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or if you have special Spaetzle maker, that works great. Stir Spaetzle to separate; boil 2 minutes. Using fine sieve, scoop Spaetzle from pot, drain well, and transfer to buttered bowl. Melt 2 Tbsp. butter with 1 Tbsp. oil in heavy large skillet over medium heat. Add mushrooms, saute until beginning to soften, about 4 minutes. Add onion; saute until beginning to soften, about 5 minutes. Add remaining 2 Tbsp. butter, 1 Tbsp. oil, and Spaetzle. Saute until spaetzle begins to brown, stirring often, about 10 minutes. Add 3/4 c. broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.
Number of Servings: 4 |
This recipe for Herb Spaetzle is from