Description
A great twist on a middle European side dish.
Ingredients
- 4 Eggs
- 3 cups Flour, Plus Extra If Needed
- ½ cups Milk
- 1 pound Fresh Brussels Sprouts
- ½ cups Butter
- Salt And Pepper
- 4 Eggs
- 3 cups Flour, Plus Extra If Needed
- ½ cups Milk
- 1 pound Fresh Brussels Sprouts
- ½ cups Butter
- Salt And Pepper
Preparation
Bring large pot of water to boil.
In a mixing bowl, whisk eggs. Add flour and mix to make a thick paste. Add milk and combine until mixture resembles a thick pancake mix, adding extra flour if needed.
Place a large-holed colander over boiling water. Add batter to colander and press it through the holes to allow the small bits of batter to drop into the water. When mixture hits the water, it cooks quickly to form spatzle. Continue till all batter is used.
Remove spatzle from water and rinse under cold water. Place in bowl and refrigerate.
Wash and cut stems from sprouts. Slice into eighths and place in stock pot with butter. Sauté until browned and tender. Add spatzle and cook until spatzle are slightly browned, about 5 minutes. Season to taste with salt and pepper, and enjoy.
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