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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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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    • on August 04, 2009

      These were a more flavorful & nutritious change from normal spaetzle. I'd never made any kind of spaetzle before, so I expected it to be a lot of work, but it was fun & simple. I don't have a spaetzle press so I spread thin layers of the batter on a cutting board and scraped narrow strips of it into the pot with the side of a fork. We fried them in butter with some breadcrumbs after boiling. Also, I used 1/2 whole wheat flour with no negative effects on the flavor/texture. Danke for sharing!

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    • on March 01, 2007

      Veryy diffent, but in a good way!!! I do not have a spaetzle press, and as the past reviewer stated the dough was to moist to but it thru a press anyways, I formed them into little carrot meat balls I guess you could say about a 1/2 tbs size. I also added some breadcrumbs and seasoning to the mixture for some more texture/flavor. And I plan on trying this with some diffrent veggies to. This is just such a unique way to eat your veggies. These are a def. keeper.

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    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
    13%
    Total Fat 6.4 g
    9%
    Saturated Fat 2.2 g
    11%
    Cholesterol 112.5 mg
    37%
    Sodium 1289.6 mg
    53%
    Total Carbohydrate 78.4 g
    26%
    Dietary Fiber 5.0 g
    20%
    Sugars 4.7 g
    19%
    Protein 14.6 g
    29%

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