Spaetzle (v)

Ingredients

• 1 C all-purpose flour
• 1 tsp salt
• ½ tsp ground pepper
• ½ tsp ground nutmeg
• 2 large eggs, lightly beaten
• ¼ C milk
• 3 tbs butter
• 2 tbs minced fresh chiveschickennoo
• 4 qt chicken broth or water
• Grated Parmesan cheese, optional

Directions

1. Make Batter: Combine flour, salt, nutmeg, and pepper. Whisk eggs and milk, add to the flour, and mix until smooth and thick. Rest the batter 10-15 minutes.
2. Heat Liquid: Bring chicken broth or water to a boil in a Dutch oven, then reduce to a simmer.
3. Form Spaetzle: Hold a large-holed colander or slotted spoon over the simmering liquid and push batter through with a spatula. Cook 3-4 minutes, gently stirring, until spaetzle float. Remove, drain, and rinse with cool water. Work in batches.
4. Brown & Finish: Sauté cooked spaetzle in butter over medium heat 1-2 minutes, until lightly browned.
5. Serve: Transfer to a serving dish, sprinkle with chives, season with salt and pepper, and serve with schnitzel and gravy or Parmesan cheese.

Chef's Notes

• This is vegetarian and can be made vegan with plant-based alternatives for butter and eggs

The Gumbo Page