Recipe courtesy of Michael Symon
Spaetzle with Smoked Ham and Poached Celery Hearts
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 357
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 67 mg
- Sodium
- 690 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 357
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 67 mg
- Sodium
- 690 mg
Ingredients
Poached Celery:
Directions
- Sift the flour and salt into a bowl. Make a well and mix in eggs and milk.
- Bring a saucepan of water to a boil. Dampen a plastic cutting board and place dough mixture on it. Cut off strips of dough into water and cook for 3 minutes.
- Drain spaetzle, rinse under cold water, and set aside.
- In a large skillet heat up butter and saute spaetzle until lightly brown. Toss with smoked ham and garnish with poached celery.
Poached Celery:
- Cut hearts in half lengthwise. Boil celery in salted water until fork tender, about 5 minutes and shock in cold water. Warm up butter in saute pan and saute celery until golden brown, about 2 minutes over low heat. Add white wine, salt, and pepper and simmer for 5 minutes. Serve alongside spaetzle.
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