Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 6.00 | eggs |
| 2.00 cup | milk |
| 1.00 cup | butternut squash pure |
| 4.00 cup | flour; maybe less |
| 1 | freshly-grated nutmeg; to taste |
| 1 | salt; to taste |
| 1 | freshly-ground black pepper; to taste |
| 1.00 tablespoon | oil -; (to 2 tbspns) |
| 2.00 tablespoon | butter |
| 1.00 tablespoon | chopped parsley; for garnish |
| 2.00 tablespoon | bread crumbs; (optional) |
In a large bowl whisk eggs, milk and squash. Gradually stir in enough flour to form a thick batter. Season heavily with nutmeg, salt and pepper. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water. When spaetzle float to top, they are done. With a slotted spoon or spider transfer to a bowl filled with ice water, to cool. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hours, if desired or prepare immediately. Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000