Butternut squash spaetzle

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.

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