Buttermilk Spinach Spaetzle Recipes

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SPAETZLE



Spaetzle image

Provided by Tyler Florence

Categories     side-dish

Yield 6 servings

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives

Steps:

  • In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
  • Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
  • Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

BUTTERMILK CREAMED SPINACH



Buttermilk Creamed Spinach image

Make and share this Buttermilk Creamed Spinach recipe from Food.com.

Provided by Suzy_Q

Categories     Spinach

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package fresh spinach
1/2 medium onion, finely chopped
1 garlic clove, minced (optional)
2 tablespoons flour
3 tablespoons olive oil or 3 tablespoons butter
1/2-3/4 cup buttermilk
1/2 teaspoon salt
1/8 teaspoon nutmeg (freshly grated if possible)

Steps:

  • Trim stems off of the spinach, chop it and rinse well. In a large skillet, add spinach and onions over low-medium heat. Steam covered for about 10 minutes stirring occasionally. Remove spinach mixture from the skillet and set aside. While spinach is cooling, heat olive oil or butter over medium heat. Once heated through add flour, (1 T. at a time) mixing thoroughly with the oil or butter making sure there are no lumps. Reduce heat to low and once more finely chop the spinach-onion mixture with the garlic clove and add it to the oil-flour mixture. Mix very well then add the buttermilk, salt and nutmeg. Mix well and allow to remain on the heat for another 5-10 minutes.

Nutrition Facts : Calories 186.4, Fat 14.4, SaturatedFat 2.2, Cholesterol 1.6, Sodium 513.8, Carbohydrate 11.5, Fiber 2.8, Sugar 3.2, Protein 5.1

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