Best Spaetzle With Butter And Parsley Recipes

Spaetzle with Browned Butter image

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 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.

Herbed Spaetzle in Brown Butter image

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.