Vegetable Spätzle

vintage restaurant vegetable spaetzle with traminette
German Spätzle Dumplings
  • 1 cup all-purpose flour
  • 1/4 cup Milk
  • 2 Eggs
  • 1/2 tsp Ground Nutmeg
  • 1 pinch Freshly Ground White Pepper
  • 1/2 tsp salt
  • 1 gallon Water
  • 2 Tbsp butter
Vegetable Spätzle
  • 2 oz Broccoli Florets Blanched
  • 2 oz Cauliflower Florets Blanched
  • 3 oz Yellow Squash Quartered and Sliced, Blanched
  • 3 oz Zucchini Quartered and Sliced, Blanched
  • 3 oz Carrots Quartered and Sliced, Blanched
  • 2 oz Unsalted Butter Diced + Extra
  • 3 oz olive oil + Extra
  • 1 tsp Minced Garlic
  • 1 tsp Red Chili Flake
  • 1 Lemon Zested & Juiced
  • 2 oz White Wine Suggested Wines: Stone Hill’s Chardonel, Traminette or Vidal Blanc
  1. Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add alternately with the milk and dry ingredients. Mix smooth.
  2. Press dough through Spätzle maker, or a large holed sieve or metal grater.
  3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Vegetable Spätzle
  1. Using a skillet, add the olive and butter.
  2. Once the butter has melted, add the garlic and chili flake, cook for 1 minute carefully so you do not burn the garlic.
  3. Add the cooked Spätzle stirring constantly.
  4. Once Spätzle starts to brown, add the vegetables, and the extra oil.
  5. Reduce the wine by half, and then add the lemon juice.
  6. Season to taste, serve with Stone Hill’s Chardonel, Traminette or Vidal Blanc!

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