Crispy Spaetzle with Butter and Parsley
 
Prep time
Cook time
Total time
 
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1½ cups flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ½ cup water or milk (I used water)
  • 6 cups chicken stock
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • ¼ cup chopped fresh parsley
Instructions
  1. Stir together flour, baking powder and salt.
  2. Beat eggs lightly and mix with water.
  3. Pour into flour and stir with a fork just to combine wet and dry ingredients.
  4. Bring stock to a low simmer over medium heat and press spaetzle dough through a large hold colander or spaetzle maker into the liquid to cook, working in batches.
  5. Remove cooked spaetzle after about a minute and plunge into an ice bath.
  6. When all spaetzle is cooked, drain well while you heat the butter and oil in a large skillet.
  7. Add spaetzle and cook over medium high heat until it's nicely browned on the edges and slightly crispy.
  8. Toss with parsley and serve immediately.
Notes
<em>Adapted from The Joy of Cooking, 75th Anniversary Edition, page 336</em>
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2011/04/crispy-spaetzle-with-butter-and-parsley/