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Spaetzle (German Potato Substitute) Recipe

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This recipe for Spaetzle (German Potato Substitute) is from Lutheran Church of the Redeemer Fellowship Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large eggs
1 cup whole milk
3 cups all purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 medium yellow onions sliced thin
1 1/2 cups shredded gruyere cheese
Directions:
Directions:
In medium mixing bowl, beat together eggs and milk.

Whisk in flour, nutmeg, salt and pepper with a wooden spoon until well blended.

Bring large pot of salted water to a boil. Place spaetzle maker or large-holed colander on top of boiling pot of water.

Using 1/2 cup of batter at a time, press batter through holes into water. Cook until spaetzle float to surface. Scoop out withj slotted spoon and drain thoroughly on a sheet tray. Continue until batter is used up. You can save spaetzle made up to this point in a covered container and refrigerated.

In a large sautee pan place sliced onions, butter and olive oil over medium heat. Cook until onions are golden. Remove onions and set aside

Then add butter and spaetzle to the sauté pan and cook until spaetzle is golden. Add gruyere cheese and mix to combine.

Sprinkle cartelized onions on top of spaetzle and serve

Bake spaetzle and cheese for 10 min at 375.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Spaetzle is a type of noodle which is often used in Germany instead of potatoes. This version is from the Essex Culinary Institute in Vermont.

 

 

 

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