Herbed Spaetzle In Brown Butter
13 ingredients
4 steps
Ingredients
- 2 1/4 cups all purpose flour
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh sage
- 2 1/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 4 large eggs
- 1 cup low-salt chicken broth
- 6 tablespoons (3/4 stick) butter
- 3 cups (packed) baby spinach leaves
- 2 cups thinly sliced radicchio
- 1 lemon, halved
Directions
-
1Combine flour and next 6 ingredients in large bowl. Whisk eggs and broth in small bowl to blend. Gradually stir egg mixture into dry ingredients (batter will be loose).
-
2Meanwhile, bring large pot of lightly salted water to boil. Reduce heat to medium. Place rimmed baking sheet close by.
-
3Working with 1/2 cup batter at a time and using flexible rubber spatula, press spaetzle batter through 1/4-inch-wide holes of spaetzle maker or colander. Boil until tender, about 3 minutes. Using skimmer, lift spaetzle from pot. Drain; place on baking sheet.
-
4Melt butter in large skillet over medium-high heat. Cook until butter browns, stirring occasionally, about 4 minutes. Add spaetzle; saute until beginning to brown, about 4 minutes. Add spinach and radicchio; toss until wilted, about 3 minutes. Squeeze some lemon juice over spaetzle. Season with salt and pepper.
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