Spaetzle with Fennel

Spaetzle with Fennel Recipe - Vegetarian German Cuisine

Region / culture: Germany | Servings: 4 |

Vegetarian diet

Introduction

Spaetzle with Fennel is a delicious and comforting dish that combines homemade German egg noodles with sautéed fennel for a unique and flavorful meal. The soft and chewy texture of the spaetzle pairs perfectly with the tender and aromatic fennel, creating a dish that is sure to satisfy your taste buds.

History

Spaetzle is a traditional German egg noodle dish that has been enjoyed for centuries. It is believed to have originated in the Swabia region of Germany, where it is a popular accompaniment to hearty stews and meat dishes. The noodles are typically made by hand, using a simple dough of flour, eggs, and water that is pushed through a ricer or pressed into boiling water to create small, irregularly shaped noodles.

Ingredients

2 cups unbleached white flour
0.5 tsp salt
1 large egg, lightly beaten
0.5 cup water
sautéed fennel
2 tbsp olive oil
1 small onion, finely chopped
1 small carrot, diced
1 clove garlic, minced
2 small bulbs fennel, thinly sliced (4 cups)
1 tbsp chopped fresh parsley
1 bay leaf
0.25 cup dry white wine

How to prepare

Bring a large pot of salted water to a boil.
Meanwhile, in a large bowl, mix flour and salt.
Make a well in the center of the flour mixture and add the egg and water.
Stir the egg-water mixture, gradually incorporating the flour from the edges until the mixture is blended and forms a soft, smooth dough (add more flour or water as necessary).
For sautéed fennel: In a large skillet, heat oil over medium heat.
Add onion and carrot and cook, stirring often, until softened, for 3 to 4 minutes.
Add garlic and cook, stirring, for 1 minute.
Add fennel slices, parsley, bay leaf, and wine.
Reduce heat and cook until the fennel is tender, for 8 to 10 minutes.
Fill a potato ricer fitted with a 0.25 inch hole attachment with half of the dough and push it through into the boiling water.
Repeat with the remaining dough.
Alternatively, divide the dough into two pieces and press or roll each piece on a lightly floured surface to about 0.25 inch thickness.
Using a wet knife, cut the dough into thin slivers about 2 inches long.
Using a knife or spatula, carefully push the pieces of dough into the boiling water.
Cook the spaetzle until they rise to the surface, then reduce the heat to medium-high and cook until tender and cooked through, for 6 to 8 minutes more.
Remove the spaetzle with a slotted spoon and drain in a colander.
Add the spaetzle to the fennel mixture, tossing lightly to coat.
Season with salt and serve right away.

Variations

Add cooked chicken or sausage to the fennel mixture for a heartier meal.
Top the dish with grated Parmesan cheese or toasted breadcrumbs for added flavor and texture.
Substitute other vegetables such as bell peppers, mushrooms, or spinach for the fennel for a different twist on the dish.

Cooking Tips & Tricks

Be sure to gradually incorporate the flour into the egg and water mixture when making the spaetzle dough to ensure a smooth and uniform texture.

- To achieve the perfect consistency, adjust the amount of flour or water as needed while mixing the dough.

- When cooking the spaetzle, be sure to watch carefully and remove them from the water as soon as they rise to the surface to prevent overcooking.

- Toss the cooked spaetzle with the sautéed fennel mixture just before serving to ensure that the noodles are well coated with the flavorful sauce.

Serving Suggestions

Serve the Spaetzle with Fennel as a main dish with a side of steamed vegetables or a fresh green salad. It also pairs well with a glass of crisp white wine or a cold beer.

Cooking Techniques

Use a potato ricer or a spaetzle maker to form the noodles, or simply cut the dough into thin slivers by hand.

- Be sure to cook the spaetzle in boiling water until they are tender and cooked through, but not overcooked.

Ingredient Substitutions

Use whole wheat flour or gluten-free flour for a healthier or gluten-free version of the spaetzle dough.

- Substitute vegetable broth for the white wine in the fennel mixture for a non-alcoholic option.

Make Ahead Tips

The spaetzle dough can be made ahead of time and stored in the refrigerator for up to 24 hours before cooking.

- The sautéed fennel mixture can also be prepared in advance and reheated before serving.

Presentation Ideas

Garnish the dish with fresh parsley or chives for a pop of color and freshness. - Serve the spaetzle in individual bowls or on a large platter for a family-style presentation.

Pairing Recommendations

Pair the Spaetzle with Fennel with a crisp Riesling or a light-bodied Pinot Noir for a perfect match.

- For a non-alcoholic option, serve the dish with sparkling water or a fruity herbal tea.

Storage and Reheating Instructions

Store any leftover spaetzle in an airtight container in the refrigerator for up to 3 days.

- To reheat, simply microwave the spaetzle until warmed through, or sauté them in a skillet with a little olive oil until heated.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 4g

- Sugars: 2g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 15% DV

- Calcium: 4% DV

- Iron: 8% DV

Alergens

Contains: Wheat, Eggs

Summary

This dish is a good source of carbohydrates, fiber, and protein, and provides essential vitamins and minerals such as Vitamin A and Vitamin C. It is relatively low in calories and fats, making it a healthy and satisfying meal option.

Summary

Spaetzle with Fennel is a comforting and flavorful dish that combines homemade German egg noodles with sautéed fennel for a unique and satisfying meal. With a soft and chewy texture and a deliciously aromatic sauce, this dish is sure to become a new favorite in your recipe repertoire. Enjoy it as a main dish or as a side, and savor the delicious flavors of this traditional German dish.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had decided to visit my dear friend Elise, who lived in a small village nestled in the rolling hills of Bavaria. Elise was known for her incredible cooking skills, and I always looked forward to the delicious meals she would prepare whenever I visited.

On this particular day, Elise greeted me with a warm hug and a mischievous twinkle in her eye. "I have a special treat for you today, my dear," she said, leading me into her cozy kitchen. As I sat at the wooden table, she began to gather ingredients and tools, humming a cheerful tune as she worked.

I watched in awe as Elise effortlessly mixed together flour, eggs, and water to create a smooth, elastic dough. She then placed a large pot of salted water on the stove to boil, and began shaping the dough into small, irregularly shaped dumplings. "These are called Spaetzle," she explained, as she deftly scraped the dough off a wooden board into the boiling water.

As the Spaetzle cooked, Elise reached for a fresh fennel bulb and began to slice it into thin strips. She then sautéed the fennel in a generous amount of butter until it was tender and fragrant. The aroma that filled the kitchen was intoxicating, and my mouth watered in anticipation.

Once the Spaetzle were cooked, Elise drained them and tossed them in the pan with the fennel, stirring in a handful of grated Parmesan cheese and a pinch of salt and pepper. The dish was simple yet elegant, with the delicate fennel adding a subtle sweetness to the rich, cheesy dumplings.

As we sat down to eat, Elise watched me closely, a hint of a smile playing on her lips. I took a bite of the Spaetzle with fennel, and my taste buds exploded with flavor. The chewy texture of the dumplings, the savory cheese, and the caramelized fennel all combined to create a symphony of tastes and textures that danced on my tongue.

I couldn't help but exclaim in delight, "This is absolutely delicious, Elise! I must have the recipe for this wonderful dish."

Elise chuckled softly and reached for a tattered old recipe book that had been passed down through her family for generations. She turned the yellowed pages until she found the recipe for Spaetzle with fennel, written in elegant script with faded ink. "Here you go, my dear," she said, handing me the book. "Now you can make this dish for yourself and enjoy a taste of Bavaria whenever you like."

I thanked Elise profusely and vowed to cherish the recipe and pass it down to future generations. From that day on, Spaetzle with fennel became a staple in my own kitchen, a reminder of the special bond I shared with my dear friend and the culinary treasures I had discovered in the Bavarian countryside.

As I sit here now, many years later, preparing this dish for my own grandchildren, I can't help but smile at the memories it brings back. The simple act of cooking has the power to connect us to our past, to the people and places that have shaped us into who we are today. And for that, I am forever grateful.