Thursday, November 10, 2011

Winter Spätzle with Mint, Tomatoes, and Peas

It's time for some comfort food that's outside the norm!
Winter Spätzle with Mint, Tomatoes, and Peas
What You Need:
3 1/2 cups Frozen Peas
1 cup Cherry Tomatoes
1/4 tsp Fresh Ground Nutmeg
2 tsp Kosher Salt
1/4 cup Fresh Chives, chopped
2 tbsp Minced Mint
1/2 tsp Black Pepper
1/3 cup Mint Leaves
6 tbsp Pauvre Margarine
4 Eggs
1 cup Vegetable or Chicken Broth
2 cups AP Flour

To start, blend 2 cups peas, 1/2 cup broth, 1/2 tsp Black Pepper, 2 tbsp chives, 2 tbsp mint, 1 tsp Kosher salt, and the 4 eggs in a blender.  Puree this into a smooth batter.  Pour into a large mixing bowl and mix in the 2 cups of all purpose flour.

Meanwhile, bring a large pot of water w/ 1 tsp salt to a boil.  Pour 1/3 cup batter into a colander and press through with a spatula.  Boil for 3-4 minutes, strain and repeat with remaining batter.

Toss the Spätzle with 2 tbsp margarine and chill 1 hour or overnight.

The day of serving:  Melt the remaining 4 tbsp margarine.  Toss in spaetzel and 1/2 cup broth.  Simmer 5-8 minutes, or until the broth is almost evaporated.  Add the remaining 1 1/2 cups peas with 1 tbsp chopped chives, nutmeg, and sliced mint leaves.   Slice the cherry tomatoes (Awesome w/ red and yellow colors) and toss with the spaetzel.  

Best served heated.  Be sure to taste and season with salt and pepper as needed!

Enjoy your Kitchen Experiment for today!


  1. so colorful. I am certainly inspired to try something new!

  2. I have never tried to make spatzle--they scare me a little, even as tasty as they are. These look wonderful.

  3. This was my first attempt at making spaetzel, and from what I tasted, though intimidating, it was a great success!!


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