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Kaespaetzle - Alsatian Dumplings with Garlic Butter

A chinese recipe for Kaespaetzle - Alsatian Dumplings with Garlic Butter, made with All Purpose Flour, Cornmeal, Ricotta Cheese Or Pureed Cottage Cheese, Eggs, and Fresh Parsley Or A Combination. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 1/3 cup
• 1/3 cup
• 3
• 3 tbsp
• 2
• 1 tsp
• 1/4 tsp
• 3/4 cup
• 3 tbsp
• 2

Method (preview)

1. 1

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

2. 2

   Mix together to make a smooth batter.

3. 3

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

4. 4

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

5. 5

   To serve, melt the butter in a large saute pan or skillet over medium-low heat.

6. 6

   Add the garlic and cook until translucent, about 3 minutes.

7. 7

   Add the spaetzle and cook 3 to 5 minutes or until heated through.

8. 8

   Turn them gently so they do not fall apart.

9. 9

   Serve them right away, sprinkled with the remaining parsley.

10. 10

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

11. 11

    Like spaetzle, they keep their shape and delicate-chewy texture best when prepared ahead of time and warmed with butter just before serving.

12. 12

    S(Formatted by Chupa Babi): "Aug 2009"

13. 13

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