My F&W
quick save (...)

Herbed Spaetzle

  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 medium baking potato (1/2 pound), peeled and cut into large chunks
  2. 1 cup milk
  3. 2 large eggs, lightly beaten
  4. 1 tablespoon minced dill
  5. 1 tablespoon minced flat-leaf parsley
  6. 1 teaspoon kosher salt
  7. 2 1/4 cups all-purpose flour
  8. Pinch of freshly grated nutmeg
  1. In a medium saucepan of boiling water, cook the potato until tender, about 8 minutes; drain. Let cool slightly, then transfer to a large bowl. Mash the potato and then mash with the remaining ingredients to form a sticky dough.
  2. Bring a large pot of salted water to a boil. Pat one-quarter of the spaetzle dough into a 3-inch square on a small cutting board with a handle, or on the back of a square cake pan. Using a moistened chef's knife, cut off 1/4-inch-thick strips of dough and scrape them into the boiling water; moisten the knife if it sticks to the dough. Boil the spaetzle for 30 seconds without stirring, then gently stir to separate the strips. Cook just until the spaetzle rises to the surface. Using a small strainer or a wire skimmer, transfer the spaetzle to a bowl of ice water. Return the water in the saucepan to a boil and cook the remaining spaetzle. Drain well, shaking off the excess water.
Make Ahead The spaetzle can be refrigerated for up to 3 days; toss with a little olive oil before storing. Serve With Rosen's Lemon Charred Beef with Crisp Herbed Spaetzle
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.