Spaetzle In Brown Butter Recipes

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GERMAN SPAETZLE DUMPLINGS



German Spaetzle Dumplings image

Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.

Provided by MARBALET

Categories     Main Dish Recipes     Dumpling Recipes

Yield 6

Number Of Ingredients 9

1 cup all-purpose flour
¼ cup milk
2 eggs
½ teaspoon ground nutmeg
1 pinch freshly ground white pepper
½ teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Steps:

  • Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
  • Press dough through spaetzle maker, or a large holed sieve or metal grater.
  • Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
  • Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g

SPAETZLE IN SAGE BROWN BUTTER



Spaetzle in Sage Brown Butter image

This side is served with duck, roast pork or Cornish game hens. This is so tasty, easy and very quick! I do have a Spaetzle maker but if you don't use a grater or a slotted spoon.

Provided by Rita1652

Categories     German

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup whole milk, cold
3 large eggs
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 cups all-purpose flour
1/2 cup unsalted butter
4 fresh sage leaves, Chiffinod
2 fresh sage leaves
1 onion, diced

Steps:

  • Bring large pot of salted water to boil.
  • Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
  • Working in batches, pour batter through slotted spoon or grater held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
  • Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.).
  • Cook butter & sage in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
  • Divide among plates.
  • Garnish with fresh sage.
  • Optional: Sauteed 1 small onion diced in the butter.

SPAETZLE WITH BROWNED BUTTER



Spaetzle with Browned Butter image

Make and share this Spaetzle with Browned Butter recipe from Food.com.

Provided by lauralie41

Categories     German

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
5 tablespoons unsalted butter
additional salt and pepper

Steps:

  • In a large bowl, mix together the flour, salt and nutmeg.
  • Add the eggs and milk; stir until thoroughly combined.
  • Let dough rest about 15 minutes before cooking.
  • Heat a large pot of lightly salted water until boiling.
  • Using a spaetzle machine Add the spaetzle and cook until done, about 4- 5 minutes.
  • The dumplings will float when done.
  • Drain well.
  • In a saute pan heat butterand saute until butter has turned brown.
  • Place the spaetzle in a serving dish and pour the butter on top.
  • Season with salt and pepper; toss well to combine.
  • Serve immediately.

HERBED SPAETZLE (KRäUTERSPäTZLE)



Herbed Spaetzle (Kräuterspätzle) image

Packaged German spaetzle get a flavor boost from a brown butter and herb sauce in this versatile side dish.

Provided by Claire

Categories     Side Dish

Number Of Ingredients 7

2 boxes German spätzle
3 tbsp butter
1 tbsp chopped chives
1 tbsp chopped flat-leaf parsley
1 pinch ground nutmeg
sea salt
whole white peppercorns (freshly ground)

Steps:

  • Prepare Spätzle according to directions on the package, boiling for the recommended time. Place in large serving bowl.
  • While Spätzle are still hot, melt butter in medium saucepan over medium heat; continue to cook butter until nut-colored brown. Pour browned butter over the Spätzle; toss with chives, parsley, nutmeg, and sea salt and white pepper to taste.

SPAETZLE IN BROWN BUTTER



Spaetzle in Brown Butter image

Provided by Ian Algerø

Categories     Dairy     Egg     Pasta     Side     Vegetarian     Quick & Easy     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

3/4 cup cold whole milk
3 large eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all purpose flour
1/2 cup (1 stick) unsalted butter

Steps:

  • Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
  • Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.

HERBED SPAETZLE IN BROWN BUTTER



Herbed Spaetzle in Brown Butter image

Categories     Egg     Herb     Side     Sauté     Quick & Easy     Spinach     Butter     Radicchio     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

2 1/4 cups all purpose flour
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
2 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
4 large eggs
1 cup low-salt chicken broth
6 tablespoons (3/4 stick) butter
3 cups (packed) baby spinach leaves
2 cups thinly sliced radicchio
1 lemon, halved

Steps:

  • Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
  • Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
  • Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
  • Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; sauté until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.

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BROWN BUTTER PUMPKIN SPAETZLE | KITCHEN CONFIDANTE
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2015-10-11 Set aside in a colander to drain. Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook …
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  • Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.
  • Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.
  • Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley, and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish. Serve while hot with shavings of parmesan cheese.


BROWNED BUTTER SPAETZLE - SWEETPHI
browned-butter-spaetzle-sweetphi image
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  • Meanwhile to make your batter in a large bowl combine flour, nutmeg, pinch of salt and pepper and mix.
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  • Gradually pour wet ingredients into dry ingredients bowl, while whisking continually, until it forms a soft batter.
  • Pipe into a pot of boiled, salted water. When batter is cooked, it will float to the top about 1 minute Remove with a spider or slotted spoon to an oiled tray.
  • Add canola oil to a small heated pan. Add the spaetzle. Keep moving the pan so the spaetzle doesn’t stick. After about 1 minute or when spaetzle is golden brown, flip in the pan.
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HOMEMADE SPAETZLE - JO COOKS
2020-05-11 The spaetzle will cook very fast and they will float to the top of the boiling water when cooked through. Remove the dumplings with a slotted spoon once they float to the top. …
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4.7/5 (7)
Total Time 15 mins
Category Pasta, Side Dish
Calories 232 per serving
  • Make the batter: Mix the flour, salt, and nutmeg in a large bowl. Whisk the eggs and milk together in a separate small bowl. Pour the milk mixture into the bowl of dry ingredients, and whisk the ingredients to create a smooth batter. You're looking for a batter that slowly drips off a whisk or spatula. If it's too wet add more flour, if it's too dry add for milk. Let the batter rest while you prepare to cook the spaetzle.
  • Cook the spaetzle: Bring a large pot of salted water to a boil. Pour the batter through a spaetzle maker or through the holes of a cheese grater directly into the boiling water. The spaetzle will cook very fast and they will float to the top of the boiling water when cooked through. Remove the dumplings with a slotted spoon once they float to the top.
  • Serve: Melt 1/4 cup butter in a skillet over medium heat. Cook until the butter smells toasty and begins to brown. Add the spaetzle, and sauté for 2-3 minutes, stirring often. Garnish with parsley and serve warm.


PARSLIED GERMAN SPAETZLE IN BROWN BUTTER SAUCE - EATS BY ...
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