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Brown Butter Spaetzle Fill 1 Created with Sketch.

with Celeriac, Apple & Fresh Horseradish

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Spaetzle is a classic side in German and Austrian cuisines. In this dish, though, it gets the spotlight. Its name translates to “little sparrows”—what the bite-sized, oddly crimped egg noodles were said to resemble, when made by hand. We’re dressing our spaetzle simply with browned butter. And we’re adding plenty of zestiness with chives, red onion and fresh horseradish, complemented by the tart-sweet touch of Granny Smith apple.

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Brown Butter Spaetzle with Celeriac, Apple & Fresh Horseradish
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the spaetzle:
1 Cook the spaetzle:

Heat a large pot of salted water to boiling on high. Once boiling, add the spaetzle. Cook 12 to 14 minutes, or until tender. Drain thoroughly and set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the spaetzle cooks, wash and dry the fresh produce. Using a sturdy knife, peel and medium dice the celeriac. Peel and medium dice the apple. Peel the onion and cut into wedges; separate the layers. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely grate the horseradish. Cut the chives into ½-inch pieces.

Cook the celeriac:
3 Cook the celeriac:

While the spaetzle continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the celeriac; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and softened.

Add the apple & onion:
4 Add the apple & onion:

Add the apple, onion and lemon zest to the pan of celeriac. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Brown the butter & add the spaetzle:
5 Brown the butter & add the spaetzle:

In the same pan used to cook the vegetables, heat the butter on medium-high until melted; cook, stirring occasionally, 15 to 30 seconds, or until it foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the cooked spaetzle; season with salt and pepper to taste. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Remove from heat.

Finish & plate your dish:
6 Finish & plate your dish:

To the pan of spaetzle, add the cooked celeriac, apple and onion, the juice of all 4 lemon wedges and all but a pinch of the horseradish; season with salt and pepper to taste. Stir to thoroughly combine. Divide the finished spaetzle between 2 bowls. Garnish with the chives and remaining horseradish. Enjoy!

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Cook the spaetzle:
1 Cook the spaetzle:

Heat a large pot of salted water to boiling on high. Once boiling, add the spaetzle. Cook 12 to 14 minutes, or until tender. Drain thoroughly and set aside in a warm place.

2 Prepare the ingredients:

While the spaetzle cooks, wash and dry the fresh produce. Using a sturdy knife, peel and medium dice the celeriac. Peel and medium dice the apple. Peel the onion and cut into wedges; separate the layers. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Peel and finely grate the horseradish. Cut the chives into ½-inch pieces.

Cook the celeriac:
3 Cook the celeriac:

While the spaetzle continues to cook, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the celeriac; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned and softened.

4 Add the apple & onion:

Add the apple, onion and lemon zest to the pan of celeriac. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Transfer to a plate and set aside in a warm place. Wipe out the pan.

Add the apple & onion:
Brown the butter & add the spaetzle:
5 Brown the butter & add the spaetzle:

In the same pan used to cook the vegetables, heat the butter on medium-high until melted; cook, stirring occasionally, 15 to 30 seconds, or until it foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and fragrant. Add the cooked spaetzle; season with salt and pepper to taste. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Remove from heat.

6 Finish & plate your dish:

To the pan of spaetzle, add the cooked celeriac, apple and onion, the juice of all 4 lemon wedges and all but a pinch of the horseradish; season with salt and pepper to taste. Stir to thoroughly combine. Divide the finished spaetzle between 2 bowls. Garnish with the chives and remaining horseradish. Enjoy!

Finish & plate your dish: