Parsley & Lemon Spaetzle
From EatingWell: January/February 1995
Although making homemade spaetzle may sound intimidating, it's actually quick and easy to make. Although a special gadget called a spaetzle maker works best, you can press the dough through the holes in a colander. Make it a meal: Echo the lemon flavor and serve with Herb & Lemon Roast Chicken.
- 2 cups all-purpose flour
- Freshly grated zest of 1 lemon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4-1 cup low-fat milk, divided
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper, to taste
- Fill a large pot two-thirds full with lightly salted water and bring to a boil.
- Combine flour, lemon zest, baking powder and salt in a large bowl. Whisk together 3/4 cup milk, whole egg and egg white in a large measuring cup. Make a well in the center of the dry ingredients and pour in enough of the egg mixture, stirring with a whisk or fork, to make a smooth batter. (It will resemble thick pancake batter. Add more milk if necessary.)
- Melt butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a light nutty brown, 30 to 60 seconds. Immediately remove from the heat, stir in lemon juice and set aside.
- Lightly oil a spaetzle maker or a colander or coat with cooking spray. Place the spaetzle maker (or colander) over the boiling water. Scrape one-third of the batter into the spaetzle maker (or colander) and force it through the holes. Boil the spaetzle until they float to the top, 1 to 2 minutes. Then, scoop them out of the water with a slotted spoon and place in the skillet with the lemon butter. Repeat with the remaining batter.
- Add parsley and toss the spaetzle in the lemon butter over medium heat until heated through. Season with salt and pepper to taste and serve.
Tips & Notes
- Make Ahead Tip: Prepare through Step 4. Lift the dumplings from the boiling water and drop them into a large bowl of cold water. Drain and refrigerate, then reheat in the pan at serving time.
- Although a special gadget called a spaetzle maker works best, you can press the dough through the holes in a colander.
Per serving: 279 calories; 5 g fat (2 g sat, 1 g mono); 60 mg cholesterol; 49 g carbohydrates; 9 g protein; 2 g fiber; 394 mg sodium; 114 mg potassium.
Nutrition Bonus: Folate (48% daily value), Iron (18% dv), Selenium (38% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 1/2 lean meat, 1/2 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Ease of Preparation
- Total Time
- 45 minutes or less
- January/February 1995