| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Essnce02 | 4 | servings | |
INGREDIENTS
| 6 | Eggs | |
| 2 | c | Milk |
| 1 | c | Butternut squash pure |
| 4 | c | Flour; maybe less |
| Freshly-grated nutmeg; to taste | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Oil -; (to 2 tbspns) |
| 2 | tb | Butter |
| 1 | tb | Chopped parsley; for garnish |
| 2 | tb | Bread crumbs; (optional) |
INSTRUCTIONS
In a large bowl whisk eggs, milk and squash. Gradually stir in enough flour to form a thick batter. Season heavily with nutmeg, salt and pepper. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water. When spaetzle float to top, they are done. With a slotted spoon or spider transfer to a bowl filled with ice water, to cool. Drain and toss to lightly coat with oil. Set aside, refrigerated, for several hours, if desired or prepare immediately. Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-103 broadcast 01-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 03-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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