Vegetable Spätzle

Name: Vegetable Spätzle
Ingredients: 1 cup all-purpose flour; 1/4 cup Milk; 2 Eggs; 1/2 tsp Ground Nutmeg; 1 pinch Freshly Ground White Pepper; 1/2 tsp salt; 1 gallon Water; 2 Tbsp butter; 2 oz Broccoli Florets Blanched; 2 oz Cauliflower Florets Blanched; 3 oz Yellow Squash Quartered and Sliced, Blanched; 3 oz Zucchini Quartered and Sliced, Blanched; 3 oz Carrots Quartered and Sliced, Blanched; 2 oz Unsalted Butter Diced + Extra; 3 oz olive oil + Extra; 1 tsp Minced Garlic; 1 tsp Red Chili Flake; 1 Lemon Zested & Juiced; 2 oz White Wine Suggested Wines: Stone Hill’s Chardonel, Traminette or Vidal Blanc

stonehillwinery.com

INGREDIENTS German Spätzle Dumplings 1 cup all-purpose flour 1/4 cup Milk 2 Eggs 1/2 tsp Ground Nutmeg 1 pinch Freshly Ground White Pepper 1/2 tsp salt 1 gallon

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Ingredients

1 cup all-purpose flour
1/4 cup Milk
2 Eggs
1/2 tsp Ground Nutmeg
1 pinch Freshly Ground White Pepper
1/2 tsp salt
1 gallon Water
2 Tbsp butter
2 oz Broccoli Florets Blanched
2 oz Cauliflower Florets Blanched
3 oz Yellow Squash Quartered and Sliced, Blanched
3 oz Zucchini Quartered and Sliced, Blanched
3 oz Carrots Quartered and Sliced, Blanched
2 oz Unsalted Butter Diced + Extra
3 oz olive oil + Extra
1 tsp Minced Garlic
1 tsp Red Chili Flake
1 Lemon Zested & Juiced
2 oz White Wine Suggested Wines: Stone Hill’s Chardonel, Traminette or Vidal Blanc