Brewer's Spaetzle
Lucy Saunders
prep
time :
recipe type:
side dishes and grains
ingredients:
1/4 cup chopped fresh parsley leaves
3 tablespoons chopped fresh dill
1 tablespoon fresh thyme leaves
1 cup unsifted all-purpose flour
2 cups mashed potatoes
1/4 teaspoon salt
3 large eggs
4 oz. lager
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In a large stockpot, heat two quarts water, with a pinch of salt and a tablespoon of vegetable oil, to boiling over
high heat. Chop herbs in a food processor fitted with chopping blade. Add flour, potatoes and salt; pulse just
to mix. In a separate bowl, whisk 3 large eggs with lager; add to flour mixture and process until blended. Let the Spaetzle dough rest for 5-10 minutes. Meanwhile, reduce heat under stockpot to medium until water
just boils gently. Press
herbed mixture through oiled Spaetzle maker into the boiling water. Or, put mixture in
pastry bag fitted with 1/4-inch round tip; squirt 2-in. drops of dough into the boiling water.
Stir Spaetzle gently several times so they will not stick together. Boil
5 minutes or until tender but firm. Drain, return to
saucepot, and toss with 1 tablespoon butter and salt and pepper to taste. Serve with roasts or rouladen.
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