Carrot Spätzle from 50 Ways to Cook a Carrot by Peter Hertzmann
The Swabian word spätzle is the diminutive form of the German word for sparrow. Whoever came up with the relationship between these globs of cooked dough – some people call these dumplings – and...
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Cooking tools:
- Spatzle maker
- Pot
- Mixing bowl
- Whisk
- Grater
- Colander
- Slotted spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
Ingredients
- 200 g (7 oz) plain flour
- ¼ tsp fine salt
- 100 ml (3⅜ fl oz) whole milk
- 150 g (5¼ oz) grated carrots
- ¼ tsp ground nutmeg
- 2 large eggs
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