Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- October 2009 - K's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Kaespaetzle - Alsatian Dumplings with Garlic Butter

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

* Exported from MasterCook *

Kaespaetzle - Alsatian Dumplings with Garlic Butter

Recipe By : The Vegetarian Bistro by Marlena Spieler
Serving Size : 4 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/3 cup cornmeal
1/3 cup ricotta cheese
or pureed cottage cheese
3 eggs -- lightly beaten
3 tablespoons minced fresh parsley -- basil
or a combination
2 green onions -- chopped
[including the green part]
1 Teaspoon salt
1/4 teaspoon freshly grated nutmeg
pepper -- to taste
3/4 cup water -- (to 1 cup)
or as needed
3 tablespoons butter
2 garlic cloves -- minced (2 to 3)

In a large bowl, combine the flour, cornmeal, cheese, eggs, half of the
parsley and/or basil, green onions, salt, nutmeg, pepper and water. Mix
together to make a smooth batter.

Using a spaetzle maker or a large-hole colander set over a large pot of
boiling water, force the batter through the holes with the back of a spoon.

The batter will sink, then rise to the surface. Cook the spaetzle 1 minute

Drain carefully, then rinse in cool water. Drain again.

To serve, melt the butter in a large sauté pan or skillet over medium-low
heat. Add the garlic and cook until translucent, about 3 minutes. Add the
spaetzle and cook 3 to 5 minutes or until heated through. Turn them gently
so they do not fall apart.

Serve them right away, sprinkled with the remaining parsley.

Serves 4.

These fine little dumplings are Alsatian first cousins to Germany's

Like spaetzle, they keep their shape and delicate-chewy texture best when
prepared ahead of time and warmed with butter just before serving. They are
delicious tossed with sautéed mushrooms, especially strongly flavored ones
such as shiitakes, chanterelles, crêpes and so on.

Cuisine: "French"
Source: "The Vegetarian Bistro by Marlena Spieler, Chronicle Books, 1997."
S(Formatted by Chupa Babi): "Aug 2009"

Contributed to the FareShare Gazette by Chupa; 8 October 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 443 Calories; 16g Fat (32.6% calories from 
fat); 15g Protein; 59g Carbohydrate; 3g Dietary Fiber; 193mg Cholesterol; 696mg 
Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!