Herbed Spaetzle
We Also Love
- Comments()
- Prep Time 10 minutes
- Total Time 15 minutes
- Yield Serves 4
Ingredients
- 1 cup whole milk
- 8 sprigs fresh thyme
- 1 tablespoon thyme leaves
- 1/4 cup packed fresh flat-leaf parsley
- 3 large eggs
- 1 1/2 cups all-purpose flour
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
Directions
-
Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
-
Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
-
Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
-
Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.
This was a little difficult and messy to make but very delicious. My kids (ages two and four) loved it. Instead of a colander or spaetzle maker, I've heard you can also put the batter in a bag and snip off the corner and drop the batter in the water that way. Have not tried it though.