0 recipes from contoocook and beyond


2-l/2 cups flour
l-l/4 tsps. salt
2 cups packed fresh parsley leaves
3/4 cup milk
3 large eggs
l/2 cup water
l/2 stick butter
In a 6 qt. kettle bring 5 qts. salted water to boil. In large bowl whish together flour & salt. Put parsley in
blender. In heavy saucepan bring milk just to a simmer. With blender motor running add milk to
parsley and blend until milk is very green. In a bowl whisk together eggs and water and add green milk in a slow stream whisking constantly. Add milk mixture to flour mixture whisking until mix forms a soft smooth batter like dough. Force dough through a spaetzle maker unto kettle of boiling water. Preheat oven 350. Stir
speatzle gently to separate and boil 5 mins or until just tender. In a large colander drain speatzle and
rinse well under cold water. Drain well and transfer to large baking dish. In a small heavy saucepan melt
butter and drizzle over spaetzle tossing well. Season with s&p. Spaetzle may be prepared up to this
point l day ahead and chilled covered. Bake covered with foil in oven 20 mins. or until heated thru..
Serves 6 Food Network

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