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About the Recipe: Spaetzles are usually found in European cuisines, made into irregular dumpling shapes from simple eggs, flour, and salt.
Some are enriched with various grated cheese or spinach. This recipe adds a South/Central American cocoa back flavor with a touch of cornmeal and chili flavor. The dumplings are tossed with juicy roasted tomatoes and fresh tender roasted carrots. It’s a refreshing update on a delicious classic dish.
Cook’s Note: Fresh carrots can be used in place of frozen carrots.
Some cooks use a rubber spatula to push the dough through the holes of a colander set over the pot of water to form the spaetzle dumplings. It is easier, however, to make them with a spaetzle maker.
Also, it is easy to make the dressing ahead of time and chill; bring to room temperature for serving.
Spaetzles can be made very small like buttons, thin like commercial products, or plump irregular shapes.
To Serve: Remove spaetzle from water with slotted spoon to a large bowl; toss butter over hot spaetzles. Combine roasted tomatoes, carrots, raisins, and half of cilantro. Place around outer edge of large serving bowl. Combine spaetzles with crumbled Queso Fresco cheese; place in center of dish; sprinkle with remaining chopped cilantro. Serve warm accompanied on the side by Hot Peppered Citrus Dressing to drizzle on top of vegetables dish if desired.
Serves: 4
pdf for Copy of Recipe – Cornmeal Spaetzles with Roasted Tomatoes and Crinkled Cut Carrots
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