Posted in - Meatless

Minnesota Delights: Spaetzle

Hungry for more comfort food?! Enjoy this from chef Russell Klein of Brasserie Zentral.







Makes 8 generous servings

4 eggs
1 egg yolk
1¾ c. milk
1 lb. all-purpose flour
Prep Day: Combine wet ingredients in large mixing bowl and add flour, stirring until no lumps remain. Let rest for 30 minutes in refrigerator. Over pot of salted, boiling water, pass dough through spaetzle maker (available online and at kitchen supply stores). Once spaetzle pieces float to the top of the water, skim off and shock in ice water. Once chilled, remove spaetzle from water and toss with oil.

Serve Day: Store refrigerated in an air-tight container until ready to re-heat and serve. Reheat in sauté pan with a little butter and herbs of your choosing.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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