It’s time to share some savory dishes on Haniela’s. What do you think, are you with me?
Today on the menu : Broccoli Spaetzle, or flour dumplings. If you’ve never made Spaetzle before you can revisit my basic recipe for Spaetzle.
Just a note : when you first taste broccoli puree you’ll be probably thinking that it is too strong and concentrated and flavor will overpower the whole dish you are making. Once you add flour, eggs and rest of the ingredients broccoli flavor will be so fine and delicate you’ll love it.
Let’s dive in.
Broccoli Spatzle / Spaetzle
Broccoli Puree Recipe
fresh or frozen broccoli (about 2 large
broccoli heads cut up into chunks
1/2 cup chicken stock or water
1/4tsp fresh ground pepper
pinch of nutmeg
1 1/2 cup broccoli puree
3cups(450grams) all purpose flour
1 to 1 1/2cups(240ml to 360ml) water
1/4tsp fresh ground nutmeg
Preheat oven to 380F.
Wash and cut up broccoli heads. If using frozen broccoli let it defrost first.
Transfer broccoli into a oven shave baking dish.
Drizzle little olive oil, season with salt and pepper and freshly ground nutmeg Toss around.
Roast for 30-40 minutes, until very soft.
Process roasted broccoli in the blender with 1/2 cup chicken stock, until smooth.
Let the puree cool to room temperature.
To make Spaetzle
In a large bowl stir together flour, eggs, broccoli puree, salt, pepper, nutmeg and water until you have a homogenous mass. Taste, season with salt as needed.
Bring water to boil, add salt.
Reduce heat to medium, using Spaetzle maker, fill the funnel with the batter, and run the funnel until there is no more batter left. Stir the spaetzle in the water gently.
Increase heat to high again. Dumplings will start to float in matter of couple of minutes. Once floating on the top cook for 30-60 seconds. Remove and drain.
To prevent clumping rinse under hot water. Then drizzle with little olive oil and stir.
Serving suggestions: Serve with poached egg or Butternut Squash Leek Sauce.