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
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Total Time
- 45 minutes or less
- Ease of Preparation
- January/February 1995