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