Spaetzle With Butter And Parsley Recipes

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SPAETZLE WITH BUTTER AND PARSLEY

Serve this side dish with our Silky Braised Chicken with Wild Mushrooms and Pearl Onions.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 9



Spaetzle with Butter and Parsley image

Steps:

  • Whisk together flour, salt, pepper, and nutmeg in a large bowl. In another bowl, whisk milk, eggs, and olive oil to combine. Whisk milk mixture into flour mixture until smooth.
  • Bring a large pot of water to a boil. Salt well. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter, and push batter through the holes into the boiling water, or use a colander, pushing batter through holes with a rubber spatula. Cook spaetzle briefly until it floats to the top of water. Drain in a colander. Toss with butter and parsley.

3 1/2 cups all-purpose flour
2 teaspoons salt, plus more for water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
2/3 cup milk
9 large eggs
5 tablespoons olive oil
3 tablespoons unsalted butter, cut into small pieces
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped

SPAETZLE

The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish-tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 6



Spaetzle image

Steps:

  • Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
  • Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g

2 large eggs, beaten
1/4 cup milk or water
1 cup all-purpose flour*
1/4 teaspoon salt
Dash pepper
1 tablespoon butter or margarine

HERBED SPAETZLE

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12



Herbed Spaetzle image

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.

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

SPAETZLE

This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9



Spaetzle image

Steps:

  • In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.

Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Dash white pepper
2 eggs, lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter
Grated Parmesan cheese, optional

SPAETZLE DUMPLINGS

These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can use this spaetzle recipe with chicken gravy or simply buttered and sprinkled with parsley. -Pamela Eaton, Monclova, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7



Spaetzle Dumplings image

Steps:

  • In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.

Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 856mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

2 cups all-purpose flour
4 eggs, lightly beaten
1/3 cup 2% milk
2 teaspoons salt
8 cups water
1 tablespoon butter
Minced fresh parsley, optional

HERBED SPAETZLE

Categories     Side     Bake     Thanksgiving     Vegetarian     Fall     Boil     Gourmet

Number Of Ingredients 8



Herbed Spaetzle image

Steps:

  • 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 batterlike dough. Force dough through a Spaetzle-maker (see above) into kettle of boiling water.
  • Preheat oven to 375° 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.

2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
2 cups packed fresh parsley leaves (preferably flat-leafed), washed and spun dry
3/4 cup milk
3 large eggs
1/2 cup water
1 teaspoon finely chopped fresh rosemary leaves
4 tablespoons unsalted butter

SPATZLE WITH PARSLEY

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8



Spatzle With Parsley image

Steps:

  • Place the eggs in a mixing bowl. Add the water, nutmeg, salt and pepper. Blend well with a wire whisk. Add the flour with a rubber spatula. Mix well.
  • Put a large quantity of water in a saucepan, bring to a boil and add salt. Pour the spatzle mixture into a colander over the boiling water. Press the mixture through the holes of the colander with a rubber spatula or a large spoon. Cook briefly or until the noodles rise to the surface. Drain well. The spatzle could be made in advance.
  • To finish the spatzle, melt the butter in a skillet. Add the garlic and cook briefly. Do not brown. Add the spatzle, parsley, salt and pepper. Toss well until the spatzle is heated through. Serve immediately with chicken.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 37 grams, Fat 9 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 298 milligrams, Sugar 0 grams, TransFat 0 grams

2 large eggs
3/4 cup water
1/8 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
1 1/2 cups all-purpose flour
2 tablespoons butter
1/2 teaspoon finely chopped garlic
4 tablespoons finely chopped parsley

GERMAN SPAETZLE DUMPLINGS

Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.

Provided by MARBALET

Categories     Main Dish Recipes     Dumpling Recipes

Yield 6

Number Of Ingredients 9



German Spaetzle Dumplings image

Steps:

  • Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
  • Press dough through spaetzle maker, or a large holed sieve or metal grater.
  • Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
  • Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g

1 cup all-purpose flour
¼ cup milk
2 eggs
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

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