Spaetzle – Cheese or Herbed

This is a good side dish to serve along with your main entree.  See my recipe dad’s sauerbraten .  The spaetzle can be cooked up to 2 days ahead of time and then reheated with the addition of the cheese in the first recipe and then just reheated with the second recipe.  I also saw a tomato relish that you could serve with it, see recipe below.

Cheese Spaetzle

  • 1-3/4 cups flour
  • 3 large eggs, lightly beaten
  • 3/4 tsp. salt
  • 1/4 tsp. white pepper
  • dash of nutmeg
  • dash of garlic powder
  • 1/2 cup milk
  • 1/4 cup butter
  • sharp cheddar cheese, shredded

Combine first 7 ingredients, adding enough milk so that the batter is the consistency of a thick crepe batter.  Beat batter in a circular motion about 5 minutes.  Allow dough to rest for 10 minutes, then beat again another 5 minutes.

Bring lightly salted water to a boil, or you could cook in seasoned chicken broth for extra flavor.  Turn heat down so water just simmers.  Using a large-holed grater, press batter through openings with a spatula.  When the spatzle are done they will rise to the surface.  Remove with a slotted spoon, rinse under cold water and drain.  Wrap spatzle in a damp cloth and refrigerate for up to 2 days.

To reheat, saute the spatzle in butter; toss with cheese until it melts and serve.

Cheese Spaetzle with Lemon

Make the recipe above but toss with 1/4 cup Parmesan, grated, 1 tbsp. parsley, minced, 2 tsp. lemon zest, minced and 1/2 tsp. kosher salt.

Herbed Spaetzle

  • 3 cups flour
  • freshly ground pepper
  • large pinch of nutmeg
  • 1 cup sour cream
  • 1 cup seltzer
  • 3 large eggs
  • 1/3 cup fresh dill or parsley, chopped

Combine above ingredients and follow the cooking directions in the cheese recipe.

Tomato Relish for Spaetzle

  • fresh tomatoes, peeled, seeded and diced; or use cherry tomatoes, cut in half
  • 3 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • scallions

Combine the tomatoes, vinegar and oil and season to taste.  Top the spaetzle with the relish and garnish with scallions cut on the bias.

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