Recipe From Star Chef: Steph Culberson Culinary Adventures The Goose Chaser Farm Distributed by: Cara Carper, Green County UW Extension 608-328-9440; [email protected] SPAETZLE With ROASTED PINE NUTS AND BRUSSEL SPROUTS SPAETZLE: 1 lb of spelt flour 1/2 tsp salt 3 whole eggs SERVES/YIELDS: 1-2 TBL Water PROCEDURE: Combine flour and eggs to create a very stiff dough. Add water only if dough is too dry to stir. Set aside. Heat 6 quarts of water in a large pot. Add some salt to the cooking water. With a spaetzle press or potatoe ricer, press the dough in to the simmering, not boiling water. Noodles will sink to the bottom and rise whey they are done. Take out with a slotted spoon and drain. Rinse Spaetzle off and set aside. ROASTED PINE NUTS/BRUSSEL SPROUTS: 1 TBL Olive Oil ½ cup Pine Nuts 1 cup Sliced Brussel Sprouts Juice of One Lemon 1 TBL Fresh Thyme 1 TBL Walnut Oil or Hazelnut Oil PROCEDURE: In a large skillet, roast the Pine Nuts until lightly toasted, but not browned. Remove from pan and set aside. Heat the Olive Oil. Toss Brussel Sprouts in the hot oil until slightly softened, about 7 minutes. Add lemon juice, thyme, and walnut oil. Return pine nuts. Add Spaetzle and combine everything well. Serve immediately.
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