John Myers
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Chestnut Spaetzle with Spinach Leaves
The perfect chestnut spaetzle with spinach leaves recipe with a picture and simple step-by-step instructions.
Spaetzle dough
- 140 g Plain flour
- 25 g Chestnut puree
- 100 ml Milk or water
- 3 Pc Eggs
- 1 tsp Oil
- Chilli powder
- Salt
- Pepper
Spinach pan
- 1 packet Frozen leaf spinach
- 2 Pc. Peeled onion
- 200 g Sliced mushrooms
- 4 Pc. Peeled garlic
- Salt
- Pepper
- Freshly grated nutmeg
- Mix eggs with milk, add spices, oil and chestnut puree and stir well. Work with the flour into a lump-free, compact dough. Bring salt water to the boil and work in the mixture with a spaetzle sieve. Bring to the boil and let it steep for two minutes on a low heat. Strain and let stand.
- Finely chop the onion and garlic, melt a little butter in a pan and lightly sweat the onion and garlic. Add spinach and mushrooms and roast properly. Finally, the spaetzle are added and the whole thing is seasoned with salt, pepper and nutmeg.
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