Spaetzle With Browned Butter Recipes

SPAETZLE WITH BROWNED BUTTER

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.

SPAETZLE IN BROWN 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

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.

SPAETZLE IN SAGE BROWN BUTTER

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.