The extra savory notes pair perfectly with the rich duck. We also enjoy mixing up our spaetzle routine by using different flours – so why not try rye instead of white flour or semolina? We love the flavorful wine and demi-glace-infused dish that elevates a weeknight meal into a 4-star event. We love Sonali’s recipe at The Foodie Physician for all the creamy mushroom goodness. Grab some meaty portobello mushrooms, toss them with paprika, wine, and tomatoes to create a lip-smackingly delicious meal that will leave everyone raving.īecause who doesn’t love a colorful vegetarian dish that’s thickened with sour cream. Portobello Paprikashĭon’t let meat have all the fun when it comes to spaetzle. We like Nichole’s recipe at Cookaholic Wife. The hearty meatballs loaded with savory flavor and coated in a tangy sour cream sauce pair amazingly with spaetzle. When it comes to love, Swedish meatballs and spaetzle metaphorically run to each other in slow motion down a beach with outstretched arms. So, let’s get that water boiling, break out a colander or potato ricer – or for the spaetzle nerds among us, your spaetzle press – and let’s get cooking. How to Serve Spaetzle: Our List of Exciting Combinations Whether you’re craving traditional German, Austrian, or Alsatian combinations or you’re looking to explore some new twists, we have plenty of ideas for you. Whatever route you choose, spaetzle soaks up flavors like they’re old friends and makes a super fun party in your mouth.īut where to start when you’re itching to get dinner on the table? We’re here to help. Add the speck to crisp up, then mix in with the cooked beans.With roots that reach deep back into the histories of northern European countries from Germany, Austria, and Switzerland, to northern France, Slovenia, and Hungary, this simple and rustic noodle makes a perfect foundation for rich and comforting flavors of all sorts.īathe it in a simple butter sauce or drench it in a heavy cream, paprika, and dill concoction, sauce it up with a generous meaty braising liquid, put it center stage in a cheesy casserole, or fry it up to add a little color and snappy texture. These beans are really easy to prepare as all you do is cook the green beans as normal and while they are cooking, soften a little onion in a skillet. Here I've chosen to stick with the plainer version, more as I remember in Germany. Go with what you prefer, either way it will be delicious I'm sure. It may be a regional variation, or just American adaptation over time. However any German recipes I looked at didn't do this, and it's not something I remember. In other words, seasoning similar to German potato salad. Having looked at recipes, a number of those in English added a bit of vinegar and sugar to the pan, plus sometimes mustard. ![]() Like these beans, the souffle really shows off it's great flavor. ![]() It's lovely to nibble on, and also cook with such as in my speck, potato and cheese souffle. ![]() It's a little like prosciutto but with a slightly smokey flavor. ![]() "Speck" in the name is a kind of cured meat typical to Southern German, Austria and through to Northern Italy. "Bohnen" is simply the German word for beans, that typically means green beans.
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