Mustard and Herb Spätzle | Chef Lee Chizmar | Tips & Techniques

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds a refined flavor while yellow is more accessible.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and cheaper than imported cheese.

Mix flour, eggs, and milk in a bowl until smooth.

Stir in mustard, chopped herbs, salt, pepper, and nutmeg until well combined.

Bring a large pot of salted water to a boil.

Using a Spätzle maker or colander, press the dough into the boiling water.

Cook until the Spätzle float to the surface, about 2-3 minutes.

Remove with a slotted spoon and transfer to a bowl.

Melt butter in a skillet over medium heat.

Add chopped onion and garlic, sauté until translucent, about 5 minutes.

Add the cooked Spätzle to the skillet, tossing to coat in butter.

Sprinkle with parmesan cheese and stir until melted.

Season with additional salt and pepper to taste.

Serve hot, garnished with more fresh herbs.

Cooking Techniques

Spice Level:

Allergens