Vegetable Spätzle
INGREDIENTS
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
Sauce
- 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
INSTRUCTIONS
Dumplings
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Mix together flour, salt, white pepper and nutmeg. Beat eggs well and add alternately with the milk and dry ingredients. Mix smooth.
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Press dough through Spätzle maker, or a large holed sieve or metal grater.
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Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Vegetable Spätzle
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Using a skillet, add the olive and butter.
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Once the butter has melted, add the garlic and chili flake, cook for 1 minute carefully so you do not burn the garlic.
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Add the cooked Spätzle stirring constantly.
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Once Spätzle starts to brown, add the vegetables, and the extra oil.
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Reduce the wine by half, and then add the lemon juice.
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Season to taste, serve with Stone Hill’s Chardonel, Traminette or Vidal Blanc!
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