Pan-Browned Spaetzle with Shallots and Herbs

My MIL from Germany visited us a couple of weeks back, and she made several batches of spaetzle for us, and stuck them in the freezer. I wasn’t sure how to cook them, so I searched online, and found this recipe. If you aren’t lucky enough to have some spaetzle in your freezer, you can buy it pre-made (in the pasta section in your grocery store, or maybe in the German section that some stores have), or make it yourself. This turned out to be really good! I used parsley from my windowsill and some dried parsley, too, and added some vegan Monterey Jack cheese at the end. Toby said it needed more cheese, but that’s a personal preference.

rating: 9

Pan-Browned Spaetzle with Shallots and Herbs

Heat a large skillet over medium-high. Heat 1 tablespoon unsalted butter. Once it is fully melted and beginning to turn golden, add a couple cups of drained, cooled spaetzle and let it heat for a minute in the pan before starting to saute it about. Season with salt and freshly ground pepper and continue to cook it until each piece has a couple toasty brown edges. Add 1 tablespoon minced shallot and cook for one minute more. Adjust seasonings to taste and, off the heat, toss with 1 tablespoon minced herbs.  Eat immediately.



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