Herbed Spaetzle with Herb Butter
Fresh Herb Spaetzle
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon ground nutmeg
- 3 large eggs
- 3/4 cup whole milk
- 8 teaspoons minced assorted fresh herbs such as parsley, thyme, rosemary, and chives, divided
- 4 tablespoons 1/2 stick butter, divided
- 2 tablespoons extra-virgin olive oil divided
- 8 ounces mushrooms thinly sliced
- 1 medium onion chopped
- 3/4 cup or more low-salt chicken broth
Instructions
- Blend flour, salt, pepper, and nutmeg in large bowl. Whisk in eggs and milk, forming soft batter. Mix in half of herbs.
- Bring large pot of salted water to boil. Butter large bowl. Working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle. Stir spaetzle to separate and boil 2 minutes. Using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl. (Can be prepared 3 hours ahead. Let stand at room temperature.)
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms; sauté until beginning to soften, about 4 minutes. Add onion; sauté until beginning to soften, about 5 minutes. Add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. Sauté until spaetzle begin to brown, stirring often, about 10 minutes. Add 3/4 cup broth. Simmer until broth is absorbed, adding more broth if dry. Mix in remaining herbs; season with salt and pepper.
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