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
- Stir together flour, baking powder and salt.
- Beat eggs lightly and mix with water.
- Pour into flour and stir with a fork just to combine wet and dry ingredients.
- 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.
- Remove cooked spaetzle after about a minute and plunge into an ice bath.
- When all spaetzle is cooked, drain well while you heat the butter and oil in a large skillet.
- Add spaetzle and cook over medium high heat until it's nicely browned on the edges and slightly crispy.
- Toss with parsley and serve immediately.
Notes
<em>Adapted from The Joy of Cooking, 75th Anniversary Edition, page 336</em>
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