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
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- Total Time
- 45 minutes or less
- Ease of Preparation
- January/February 1995