Fresh on the Menu
Savor rich, caramelized flour and savory veggies in a creamy quail stew with homemade gluten-free spaetzle dumplings—simmered to perfection in just 20 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshonthemenu.com.
Ingredients
- 5 tablespoons unsalted butter, divided
- 1¼ cups gluten free flour, divided
- 3 tablespoons carrots, small diced
- 3 tablespoons celery, small diced
- 3 tablespoons kale, small diced
- 3 tablespoons onion, small diced
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- 1 cup roasted quail, diced
- 1½ quarts quail stock or chicken stock
- Salt and ground black pepper, to taste
- ¼ cup milk
- 2 large eggs
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- Pinch of ground pepper
- Water, for cooking the dumplings
- 2 tablespoons fresh parsley, chopped
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