Prep 20 mins
Cook 5 mins
One of my favorite side dishes. It is easy to make and has a fine taste.
Make and share this Carrot Spatzle (moehrenspaetzle) recipe from Food.com.
- 300 g carrots
- 200 ml milk
- 350 g flour
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon oil
- more salt, for boiling and frying
- Grind carrots in a blender or food processor until fine.
- Add milk an blend for 30 seconds.
- Add all other ingredients and blend well, use spatula if needed.
- Cover and let rise in a warm place for 10 minutes.
- In the meantime bring water to a boil, than add salt.
- (If you add salt before boiling it will take longer.) Mix batter again for some seconds.
- Put colander or spaetzle press over boiling water and press the batter through it.
- Stir from time to time.
- When Spatzle rise to the surface after some minutes they are ready to eat.
- Drain and fry in a pan with hot butter and salt.
- Eat them in a soup, as Kasespaetzle with melted cheese or just like other noodles- just as you like!
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.
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.
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!