Thursday, November 10, 2011

Winter Spätzle with Mint, Tomatoes, and Peas

It's time for some comfort food that's outside the norm!
Winter Spätzle with Mint, Tomatoes, and Peas
What You Need:
3 1/2 cups Frozen Peas
1 cup Cherry Tomatoes
1/4 tsp Fresh Ground Nutmeg
2 tsp Kosher Salt
1/4 cup Fresh Chives, chopped
2 tbsp Minced Mint
1/2 tsp Black Pepper
1/3 cup Mint Leaves
6 tbsp Pauvre Margarine
4 Eggs
1 cup Vegetable or Chicken Broth
2 cups AP Flour

To start, blend 2 cups peas, 1/2 cup broth, 1/2 tsp Black Pepper, 2 tbsp chives, 2 tbsp mint, 1 tsp Kosher salt, and the 4 eggs in a blender.  Puree this into a smooth batter.  Pour into a large mixing bowl and mix in the 2 cups of all purpose flour.

Meanwhile, bring a large pot of water w/ 1 tsp salt to a boil.  Pour 1/3 cup batter into a colander and press through with a spatula.  Boil for 3-4 minutes, strain and repeat with remaining batter.

Toss the Spätzle with 2 tbsp margarine and chill 1 hour or overnight.

The day of serving:  Melt the remaining 4 tbsp margarine.  Toss in spaetzel and 1/2 cup broth.  Simmer 5-8 minutes, or until the broth is almost evaporated.  Add the remaining 1 1/2 cups peas with 1 tbsp chopped chives, nutmeg, and sliced mint leaves.   Slice the cherry tomatoes (Awesome w/ red and yellow colors) and toss with the spaetzel.  

Best served heated.  Be sure to taste and season with salt and pepper as needed!

Enjoy your Kitchen Experiment for today!

4 comments:

  1. so colorful. I am certainly inspired to try something new!

    ReplyDelete
  2. I have never tried to make spatzle--they scare me a little, even as tasty as they are. These look wonderful.

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  3. This was my first attempt at making spaetzel, and from what I tasted, though intimidating, it was a great success!!

    ReplyDelete

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