Spätzle with mixed vegetables
May. 1st, 2009 04:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
milenaa in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is usually a quick and easy dish because I use store-bought refrigerated spätzle to make it. Unfortunately the package I had picked up had gone bad, so an emergency phone call to my mom later, I had her recipe to make them from scratch.
For the spätzle:
250 g. flour
20 g. semolina
3 eggs
100 ml water
a pinch of salt
note: This will make a big batch. You'll only need about half of it for this dish, but spätzle keep well in the freezer and it's a bit of a mess to make them from scratch so stocking up is a good idea :)
for the vegetables
1/2 kohlrabi
1 cup brussels sprouts
1/2 cup peas
1/2 cup mirepoix (I use carrots, onions and celery)
1-2 cups water
1 Tbsp. parsley
1 pinch of nutmeg
1 Tbsp. sour cream
1 tsp. olive oil
Throw all the ingredients for the spätzle into a bowl. Use a held-hand mixer to whisk the dough together. (Best use attachments like the ones on the bottom of this picture.) Whisk the dough until you see bubbles start to form, this should take a minute or two.
Start a big pot of lightly salted water to boil and let the dough rest while you wait. If you have a spätzle press, use it to squeeze the dough into the boiling water one small portion at a time.
If you don't have a spätzle press, like me, grab a cutting board with flat edges and a big knife. Place 2-3 tablespoons of dough on the cutting board and scrape the dough into the boiling water in thin strips. This is how it should look like, only if you're a noob at this like me it'll be a lot slower than that :)
The spätzle are done when they float to the surface of the water. That's fairly quick, no more than a minute usually. Fish the spätzle out of the water with a skimming ladle, set them aside and scrape in the next batch until you're out of dough.
Some of my spätzle turned out a little too big. Try to only scrape a little strip of dough off into the water at a time to make smaller spätzle.
Set aside your finished spätzle and start in on the vegetables.
Dice the kohlrabi and cut the brussels sprouts in half. Heat the oil in a pan and fry the mirepoix until it starts to brown. Add the water and the rest of the vegetables and cook until the vegetables are tender and most of the liquid has reduced. Add the parsley, nutmeg and sour cream and stir. Season with salt and pepper.
Mix about half of the batch of spätzle with the vegetables and enjoy your meal :)
For the spätzle:
250 g. flour
20 g. semolina
3 eggs
100 ml water
a pinch of salt
note: This will make a big batch. You'll only need about half of it for this dish, but spätzle keep well in the freezer and it's a bit of a mess to make them from scratch so stocking up is a good idea :)
for the vegetables
1/2 kohlrabi
1 cup brussels sprouts
1/2 cup peas
1/2 cup mirepoix (I use carrots, onions and celery)
1-2 cups water
1 Tbsp. parsley
1 pinch of nutmeg
1 Tbsp. sour cream
1 tsp. olive oil
Throw all the ingredients for the spätzle into a bowl. Use a held-hand mixer to whisk the dough together. (Best use attachments like the ones on the bottom of this picture.) Whisk the dough until you see bubbles start to form, this should take a minute or two.
Start a big pot of lightly salted water to boil and let the dough rest while you wait. If you have a spätzle press, use it to squeeze the dough into the boiling water one small portion at a time.
If you don't have a spätzle press, like me, grab a cutting board with flat edges and a big knife. Place 2-3 tablespoons of dough on the cutting board and scrape the dough into the boiling water in thin strips. This is how it should look like, only if you're a noob at this like me it'll be a lot slower than that :)
The spätzle are done when they float to the surface of the water. That's fairly quick, no more than a minute usually. Fish the spätzle out of the water with a skimming ladle, set them aside and scrape in the next batch until you're out of dough.
Some of my spätzle turned out a little too big. Try to only scrape a little strip of dough off into the water at a time to make smaller spätzle.
Set aside your finished spätzle and start in on the vegetables.
Dice the kohlrabi and cut the brussels sprouts in half. Heat the oil in a pan and fry the mirepoix until it starts to brown. Add the water and the rest of the vegetables and cook until the vegetables are tender and most of the liquid has reduced. Add the parsley, nutmeg and sour cream and stir. Season with salt and pepper.
Mix about half of the batch of spätzle with the vegetables and enjoy your meal :)
no subject
on 2009-05-01 04:29 pm (UTC)no subject
on 2009-05-01 04:50 pm (UTC)no subject
on 2009-05-01 04:55 pm (UTC)no subject
on 2009-05-01 04:59 pm (UTC)Over here in Germany it's fairly easy to find some sort of spätzle maker or press, I just never bothered before because it's also really easy to buy pre-made spätzle at grocery stores :)
no subject
on 2009-05-01 04:59 pm (UTC)no subject
on 2009-05-01 05:01 pm (UTC)no subject
on 2009-05-01 05:04 pm (UTC)no subject
on 2009-05-01 05:06 pm (UTC)It was either homemade or no spätzle at all since stores are closed because of a national holiday today and I was really looking forward to having some :)
I'd love to hear how it turns out for you if you try it!
no subject
on 2009-05-01 06:14 pm (UTC)no subject
on 2009-05-01 06:22 pm (UTC)I'm definitely not looking forward to cleaning up. Unsurprisingly, the board and knife thing made quite a mess :)
no subject
on 2009-05-04 01:25 pm (UTC)no subject
on 2009-05-04 04:26 pm (UTC)