Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Baking sheet
Step-by-step instructions:
1. In a large bowl, whisk together flour, salt, and nutmeg. Make a well in the center and add eggs and milk. Mix until a smooth batter forms.
2. Bring a large pot of salted water to a boil. Using a Spätzle maker or a colander with large holes, press the batter through into the boiling water. Cook for 2-3 minutes or until the Spätzle floats to the surface. Drain and set aside.
3. Preheat the oven to 400°F. In a large skillet, melt butter over medium heat. Add zucchini, yellow squash, red bell pepper, red onion, and garlic. Season with salt and pepper and sauté for 5-7 minutes or until the vegetables are tender.
4. Transfer the vegetables to a baking sheet and roast in the oven for 10-15 minutes or until lightly browned.
5. In the same skillet, heat olive oil over medium heat. Add the cooked Spätzle and sauté for 2-3 minutes or until lightly browned.
6. Add the roasted vegetables to the skillet and toss to combine. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 35g
Protein: 9g
Sodium: 240mg
Fiber: 4g
Sugar: 6g
Substitutions for ingredients:
- You can use gluten-free flour instead of all-purpose flour for a gluten-free version.
- You can use any combination of vegetables you like, such as broccoli, carrots, or mushrooms.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Top with grated Parmesan cheese for extra flavor.
- Use vegetable broth instead of milk for a vegan version.
Tips and tricks:
- Make sure the batter is smooth before pressing it through the Spätzle maker or colander.
- Don't overcrowd the skillet when sautéing the vegetables to ensure even cooking.
- Use a non-stick skillet to prevent the Spätzle from sticking.
Storage instructions:
Store any leftover Spätzle with roasted vegetables in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Spätzle with roasted vegetables in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Spätzle with roasted vegetables in a large serving bowl or on individual plates.
Garnishes:
Garnish with fresh parsley for a pop of color.
Pairings:
Pair with a crisp green salad or a glass of white wine.
Suggested side dishes:
Serve with a side of crusty bread or roasted potatoes.
Troubleshooting advice:
- If the Spätzle batter is too thick, add a little more milk to thin it out.
- If the Spätzle is sticking together, add a little more flour to the batter.
Food safety advice:
Make sure to cook the Spätzle and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Spätzle is a traditional German egg noodle that is typically served with meat dishes or as a side dish.
Flavor profiles:
This dish is savory and slightly sweet, with a nutty flavor from the Spätzle and a roasted flavor from the vegetables.
Serving suggestions:
Serve the Spätzle with roasted vegetables as a main dish or as a side dish to your favorite meat dish.
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Region: German