Brown Butter Pumpkin Spaetzle

Brown Butter Pumpkin Spaetzle might be a good recipe to expand your side dish recipe box. This recipe serves 4. For 83 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains about 14g of protein, 23g of fat, and a total of 494 calories. If you have unsalted butter, kosher salt, white pepper, and a few other ingredients on hand, you can make it. This recipe from Kitchen Confidante has 16 fans. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 57%, this dish is solid. Similar recipes include Spaetzle in Sage Brown Butter, Brown Butter Spaetzle With Prosciutto and Broccoli Rabe, and Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 1/4 cups all purpose flour

1/2 cup buttermilk or whole milk (I personally like the consistency and flavor of the buttermilk)

2 large eggs

3 cloves garlic, minced

pinch ground nutmeg

1 teaspoon kosher salt

kosher salt, to taste

1/4 cup finely grated parmesan cheese

1 tablespoon finely chopped parsley

freshly ground pepper, to taste

1/3 cup pumpkin puree

6 tablespoons unsalted butter

1/4 teaspoon white pepper

Equipment:

whisk

bowl

wooden spoon

spatula

slotted spoon

colander

frying pan

pot

Cooking instruction summary:

Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley,and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish. Serve while hotwith shavings ofparmesan cheese.

 

Step by step:


1. Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined.

2. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter.

3. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.Make the browned butter sauce by melting the butter in a saute pan over medium heat.

4. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley,and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish.

5. Serve while hotwith shavings ofparmesan cheese.


Nutrition Information:

Quickview
520k Calories
14g Protein
23g Total Fat
62g Carbs
19% Health Score
Limit These
Calories
520k
26%

Fat
23g
36%

  Saturated Fat
13g
84%

Carbohydrates
62g
21%

  Sugar
5g
6%

Cholesterol
145mg
49%

Sodium
950mg
41%

Get Enough Of These
Protein
14g
30%

Vitamin A
6352IU
127%

Vitamin C
98mg
119%

Selenium
34µg
50%

Folate
181µg
45%

Vitamin B1
0.63mg
42%

Vitamin B2
0.62mg
36%

Manganese
0.66mg
33%

Vitamin B3
5mg
25%

Iron
4mg
25%

Vitamin K
25µg
24%

Phosphorus
230mg
23%

Vitamin B6
0.35mg
17%

Fiber
4g
17%

Calcium
155mg
16%

Vitamin E
2mg
15%

Vitamin B5
1mg
12%

Potassium
375mg
11%

Magnesium
39mg
10%

Zinc
1mg
9%

Copper
0.18mg
9%

Vitamin D
1µg
8%

Vitamin B12
0.47µg
8%

covered percent of daily need
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