Behind the Recipes
Pea Spaetzle Made Easy by Divya Gugnani
Makes 8 servings
INGREDIENTS:
3 1/2 Cups frozen peas
4 large eggs
1 Cup low-salt chicken broth, divided
6 Tablespoons fresh chives, chopped
2 Tablespoons chopped fresh mint plus 1/3 cup sliced mint leaves
2 1/2 teaspoons sea salt
2 Cups all purpose flour
6 Tablespoons of margarine, divided
1/4 teaspoon (generous) ground cinnamon
1 cup of cherry tomatoes, halved
PREPARATION:
1. Combine 2 cups peas, eggs, 1/2 cup broth, 2 tablespoons chives, tablespoons chopped mint, and salt in blender.
2. Puree until smooth. Pour into large bowl. Stir in flour.
3. Bring large pot of salted water to boil.
4. Working with 1/3 cup batter at a time, and using rubber spatula, press spaetzle batter into pot through 1/4-inch holes of coarse grater, colander, or wide ladle. Boil each batch 3 minutes.
5. Using strainer, transfer spaetzle to large colander; drain and place in large bowl. Toss spaetzle with 2 Tablespoons of margarine.
6. Melt 4 Tablespoons of margarine in a large skillet over medium-high heat.
7. Add spaetzle and 1/2 cup broth. Simmer until broth is almost evaporated and spaetzle are heated, stirring frequently, about 5 minutes.
8. Add remaining peas, 4 chives, sliced mint leaves, cinnamon, and tomatoes.
9. Toss until heated.
Serve with grilled sausages or lamb chops.
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