Spaetzle with Smoked Ham and Poached Celery Hearts
Drain spaetzle, rinse under cold water, and set aside.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.
Recipe courtesy Michael Symon