CRISPY SPAETZLE w/TOASTED SUNCHOKES

By BobD

Ingredients

• 4 SERVINGS
• 1 cup all-purpose flour
• • 1/2 teaspoon plus 2 tablespoons kosher salt
• • 2 large eggs
• • 1/4 cup milk
• • Pinch of freshly ground nutmeg
• • 2 tablespoons extra-virgin olive oil
• • 3 tablespoons unsalted butter
• • 1 cup diced sunchokes (Jerusalem artichokes), with skin
• on
• • 2 garlic cloves, finely chopped
• • 1 teaspoon chopped rosemary
• • 2 tablespoons chopped parsley

Details

Servings 4

Preparation

Step 1

In a large bowl, whisk the flour and ½ teaspoon salt together and create a well in the middle.

In a separate bowl, whisk together the eggs, milk and nutmeg and pour
into the well.

Combine the wet and dry ingredients until a smooth batter forms. Cover and let rest for 30 minutes.

Place the olive oil in a large bowl.

In a large pot, bring 1 gallon of water to a boil and add the remaining 2
tablespoons of salt.

Place a colander or spaetzle-maker
over the water and begin to pass the dough through the holes into the water.

When the spaetzle floats (after about
1 minute), remove with a strainer and transfer to the bowl.

Toss the spaetzle in the olive oil to prevent sticking.

Repeat with the remaining batter.

In a large skillet, heat 2 tablespoons of the butter over medium-high heat.

Add the sunchokes and cook, stirring,
until browned.

Add the garlic, the rosemary and the
remaining 1 tablespoon of butter.

When the butter foams,add the spaetzle and cook over medium-high heat until it
starts to crisp and turns golden brown.

Remove from the heat, add the parsley, toss and serve.