Comfort Food | GERMAN SPAETZLE WITH CHEESE | How To Feed a Loon

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while margarine can be a cost-effective alternative.

Cut the tops off 2 cloves of garlic and brush with extra virgin olive oil.

Wrap the garlic in foil and roast in a preheated oven at 350°F for 50 to 60 minutes.

Melt 2 tablespoons of unsalted butter in a medium pot over medium heat and add the roasted garlic.

Add 1/4 cup of chopped fresh basil, 1/4 cup of chopped fresh parsley, 1/2 cup of whole milk, and 1/4 teaspoon of kosher salt to the pot and whisk until slightly thickened.

In a separate bowl, combine the thickened mixture with 3 lightly beaten eggs and whisk until fully combined.

In a large bowl, create a well in 2 cups of all-purpose flour and pour in the egg mixture.

Use a fork to incorporate the flour into the egg mixture until a batter forms.

Using a spaetzle maker or colander, press the batter into a pot of boiling water and cook until the spaetzle float to the top, about 2 minutes.

Drain the spaetzle and place in a hot skillet with 3 tablespoons of butter, cooking for 5 to 6 minutes until browned.

Transfer the browned spaetzle to an oven-proof dish, top with 1 cup of shredded emmental cheese, and broil for about 2 minutes until melted.

Sprinkle fresh parsley on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens