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Thursday, December 19, 2013

Basil Spaetzle with Butternut Squash and Goat Cheese Cream Sauce


Last night I made a delicious spaetzle dinner. Spaetzle is a German egg noodle dumpling made with egg, flour and milk. I paired my spaetzle with a rich goat cheese and pea cream sauce, roasted butternut squash and sunflower seeds as garnish. I have made spaetzle only once before and found it fairly easy, so this time around I was frustrated that my batter would not push through my colander as described. I think I let my dough sit out for too long before boiling, so be sure to follow your recipe exactly. My spaetzle ended up thicker and larger than normal but still tasted amazing. If you are looking for a fun, unique recipe to try out, I highly recommend trying this one! 

Goat Cheese and Pea Cream Sauce
2 tbsp butter
1 tbsp minced garlic
2 tbsp flour 
1 cup milk
1/2 cup goat cheese
1 cup frozen peas
1 tbsp dried basil
Pinch salt, pepper, clove

In small saucepan, heat butter over low/med heat. Add garlic and simmer, then add flour and whisk together slowly adding in milk. Once mixture is smooth, bring to a low boil. After boil, reduce heat to low and stir in goat cheese, peas and spices. Heat until thickened, then pour over spaetzle or any pasta noodle. 


Herb Spaetzle Recipe: 
http://www.foodnetwork.com/recipes/anne-burrell/herb-spaetzle-recipe/index.html

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