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    You are in: Home / Recipes / Carrot Spatzle (moehrenspaetzle) Recipe
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    Carrot Spatzle (moehrenspaetzle)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    Clara12's Note:

    One of my favorite side dishes. It is easy to make and has a fine taste.

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    Units: US | Metric


    1. 1
      Grind carrots in a blender or food processor until fine.
    2. 2
      Add milk an blend for 30 seconds.
    3. 3
      Add all other ingredients and blend well, use spatula if needed.
    4. 4
      Cover and let rise in a warm place for 10 minutes.
    5. 5
      In the meantime bring water to a boil, than add salt.
    6. 6
      (If you add salt before boiling it will take longer.) Mix batter again for some seconds.
    7. 7
      Put colander or spaetzle press over boiling water and press the batter through it.
    8. 8
      Stir from time to time.
    9. 9
      When Spatzle rise to the surface after some minutes they are ready to eat.
    10. 10
      Drain and fry in a pan with hot butter and salt.
    11. 11
      Eat them in a soup, as Kasespaetzle with melted cheese or just like other noodles- just as you like!

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    Ratings & Reviews:

    • on April 06, 2003


      I think the best way to describe these noodles would be like potato gnocchi, but with carrots instead of potatoes. I've never had anything like them before but they were tasty fried in butter and I think they would also be good in a soup or stew, instead of dumplings. The one problem I had was actually pushing them through a colander to get little noodle shapes. The dough was too wet for that so I dropped them into the water using a teaspoon, which seemed to work fine.

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    • on September 27, 2010


      Delicious! I made the recipe exactly as written, to accompany schnitzel and an apple celery salad. This is a new favorite, and I will make it for years to come! Thanks for sharing.

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    • on August 10, 2009


      I was looking for a spaetzle recipe with a vegetable-based dough so I could make use of mushy/cooked vegetables leftover from making soup stock. mostly followed the recipe, but without measuring, since I don't have a scale, and omitted the milk since the cooked vegetables have more moisture than raw carrot would. used a pastry bag to form the noodles - which was a quick and clean way to work with the very wet and sticky dough. it turned out pretty good considering I was very much winging it on the recipe adaption, and using up vegetables that would otherwise go in the trash... thanks!

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    Read All Reviews (5)


    Nutritional Facts for Carrot Spatzle (moehrenspaetzle)

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 435.7
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 2.2 g
    Cholesterol 112.5 mg
    Sodium 1289.6 mg
    Total Carbohydrate 78.4 g
    Dietary Fiber 5.0 g
    Sugars 4.7 g
    Protein 14.6 g

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