Carrot Spatzle Moehrenspaetzle Recipes

SPäTZLE (AKA SPAETZLE)

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.

CARROT SPATZLE (MOEHRENSPAETZLE)

Steps:

• Grind carrots in a blender or food processor until fine.
• Add milk an blend for 30 seconds.
• Add all other ingredients and blend well, use spatula if needed.
• Cover and let rise in a warm place for 10 minutes.
• In the meantime bring water to a boil, than add salt.
• (If you add salt before boiling it will take longer.) Mix batter again for some seconds.
• Put colander or spaetzle press over boiling water and press the batter through it.
• Stir from time to time.
• When Spatzle rise to the surface after some minutes they are ready to eat.
• Drain and fry in a pan with hot butter and salt.
• Eat them in a soup, as Kasespaetzle with melted cheese or just like other noodles- just as you like!