Spaetzle
This is a classic German side dish with a great new twist! It's great for Octoberfest, Prost!
Yield
10 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
|
|
| 2 | tablespoon |
parsley leaves
chopped |
|
| 1 | pinch |
nutmeg
|
*
|
| 8 | ounces |
all-purpose flour
|
|
| 5.3 | ounces |
goat (chevre) cheese
Chavrie Pyramid |
|
| 2 | ounces |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggs
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1 | pinch |
nutmeg
|
*
|
| 231.2 | ml/g |
all-purpose flour
|
|
| 153.2 | ml/g |
goat (chevre) cheese
Chavrie Pyramid |
|
| 57.8 | ml/g |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine eggs, salt, pepper, nutmeg and parsley. Mix well Work in the flour and Chavrie® by hand to form a smooth consistency Let rest for 10 minutes Meanwhile bring a large pot of salted water to a boil Using a spaetzle press drop dough in boiling water When spaetzle float they are cooked Remove spaetzle with a spider and shock them in cold water. When chilled drain well To serve spaetzle sauté in butter
Serving Suggestion: Serve spaetzle as a soup garnish heat in the microwave there is no need to sauté
