Carrot Spaetzle Recipe | James Beard Foundation
Patrick Mulvaney loves to showcase tender young carrots at the height of their season in Northern California, but found that each spring he was left with a
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Cooking tools:
- Blender
- Fine-mesh sieve
- Dutch oven
- Deep-fry thermometer
- Colander
- Saute pan
- Grater
- Peeler
- Pot
- Wooden spoon
- Whisk
- Mixing bowl
- Baking sheet
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paper towel
- Plate
- Serving platter
- Stove
Ingredients
- 1 bunch young carrots, tops removed, blanched and shocked
- 2 eggs
- 1 cup flour
- 1/2 cup milk
- Salt
- pepper
- 1 teaspoon canola oil
- Canola oil for frying
- Carrot peels from 1 bunch carrots
- Rice flour
- 1 bunch small carrots, thinly sliced into coins
- 3 tablespoons butter, divided
- 1 tablespoon spring onion, sliced
- 1 tablespoon spring garlic, sliced
- 1 to 2 ounces grated Gouda (like Cypress Grove’s Midnight Moon)
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