Butternut Squash Spaetzle

Recipe Ingredients

6		Eggs
2 cups	474ml	Milk
1 cup	198g / 7oz	Butternut squash pure
4 cups	250g / 8.8oz	Flour - maybe less
		Freshly-grated nutmeg - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Oil - (to 2 tbspns)
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Chopped parsley - for garnish
2 tablespoons	30ml	Bread crumbs - (optional)

Recipe Instructions

In a large bowl whisk eggs, milk and squash. Gradually stir in enough flour to form a thick batter. Season heavily with nutmeg, salt and pepper. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water. When spaetzle float to top, they are done. With a slotted spoon or spider transfer to a bowl filled with ice water, to cool. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hours, if desired or prepare immediately.

Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.