Homemade Garlic and Herb Spaetzle Recipe

Recipe By Slurrp

Homemade Garlic and Herb Spaetzle is a traditional German dish made with a simple batter of flour, eggs, and milk. The dough is flavored with garlic and herbs, giving it a delicious savory taste. The spaetzle is then boiled until tender and sautéed in butter until golden brown. It is a versatile dish that can be served as a side dish or as a main course with a creamy sauce or gravy. This homemade version is easy to make and will impress your family and friends with its authentic flavors.

3.8
28 Rating -
Rate
Non Vegdiet
15minstotal
10minsPrep
5minsCook
15m.total
10m.Prep
5m.Cook
Homemade Garlic and Herb Spaetzle
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ingredients serve

Ingredients for Homemade Garlic and Herb Spaetzle Recipe

  • 1 cup All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Dried Herbs
  • 2 Large Eggs
  • 1/4 cup Milk
  • 2 tablespoon Butter
  • As required Salt And Pepper To Taste

Directions: Homemade Garlic And Herb Spaetzle Recipe

Cooking Directions

  • STEP 1.In a large mixing bowl, whisk together the flour, salt, garlic powder, and dried herbs.
  • STEP 2.In a separate bowl, whisk together the eggs and milk.
  • STEP 3.Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms.
  • STEP 4.Bring a large pot of salted water to a boil.
  • STEP 5.Using a spaetzle maker or a colander with large holes, press the batter through into the boiling water.
  • STEP 6.Cook the spaetzle for about 2-3 minutes or until they float to the surface.
  • STEP 7.Using a slotted spoon, transfer the cooked spaetzle to a colander to drain.
  • STEP 8.In a large skillet, melt the butter over medium heat.
  • STEP 9.Add the cooked spaetzle to the skillet and sauté until golden brown, about 5-7 minutes.
  • STEP 10.Season with salt and pepper to taste.
  • STEP 11.Serve the homemade garlic and herb spaetzle as a side dish or as a main course with a creamy sauce or gravy.

Cooking Tips

  • For a stronger garlic flavor, you can add minced fresh garlic to the batter.
  • To make the spaetzle ahead of time, cook them until just tender, then rinse with cold water and toss with a little oil to prevent sticking. Store in the refrigerator for up to 2 days.
  • To reheat the spaetzle, simply sauté them in butter until heated through.

Storage and Serving

  • Leftover spaetzle can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, simply reheat the spaetzle in a skillet with a little butter or oil.
  • Serve as a side dish with roasted meats, or as a main course with a creamy sauce or gravy.
Nutrition
value
109
calories per serving
7 g Fat8 g Protein4 g Carbs2 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    8g
  • Carbs
    4g
  • Fiber
    2g

MacroNutrients

  • Carbs
    4g
  • Protein
    8g
  • Fiber
    2g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    89mg
  • Iron
    1mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    3mg
  • Phosphorus
    123mg
  • Selenium
    21mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp