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Walton, Wayne
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Inge's Spaetzle Mushroom Gratin
1/2 cup vegetable oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup sliced mushrooms
1 pound spaetzle *
1 1/2 teaspoons paprika
1/3 cup chopped fresh dill
1/2 cup chopped fresh parsley
3 cups hot chicken broth
[or
homemade stock]
2 large eggs, beaten lightly
Grated cheese of your choice
(We use about 1 cup grated Emmenthaler.)
German Cheeses
Preheat oven to 350 degrees F.
Grease a 13-by-9-inch baking dish or a
gratin dish of similar capacity.
In a large skillet heat oil over moderate heat and sauté
onion, stirring,
until softened. Add celery and mushrooms and sauté mixture, stirring,
5
minutes. Add spaetzle, stirring until heated through. Remove skillet
from heat and stir in
paprika, dill, parsley, broth, eggs and salt and
pepper to taste. Stir in grated cheese.
Transfer mixture to prepared
pan and bake 1 hour, or until browned lightly. Serves 8 to
10.
* For those of you unfamiliar with spaetzle, they are small
noodles or
dumplings.
If they are not available in your area (and you choose
not to
make
them from scratch!) you may substitute purchased fresh
pasta such as
tortellini.
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