from Executive Chef Kyle Bailey and Pastry Chef Tiffany MacIsaac of Birch & Barley and Bluejacket in Washington, DC.
¼ cup milk
½ teaspoon salt
1 cup all-purpose flour
Pinch of nutmeg
Pinch of white pepper
1 tablespoon minced onion
2 cloves garlic, thinly sliced
1 teaspoon chopped sage
1 teaspoon chopped thyme
½ cup roasted carrot, small diced
½ cup blanched celery, small diced
½ teaspoon celery seed
1 cup roasted apple, small diced
Salt and white pepper
¼ cup chicken stock
In a food processor equipped with a dough blade, pulse all of the spaetzle dough ingredients for 15 seconds at a time 4−5 times. The batter should be homogenous.
Boil a pot of salted water (½ cup of kosher salt to each gallon of water) and pour the spaetzle batter through a colander into the pot. The colander should have medium-sized holes and the spaetzle should be approximately ½ inch−¾ inch long and ¼ inch thick. Use a plastic spatula to push batter through colander holes.
When the spaetzle floats in water, remove from water with a slotted spoon and transfer to a bowl of ice water. Remove from ice bath and set aside.
In a pan over medium, heat enough canola oil to coat pan. Add onion and garlic. Cook until translucent.
Turn heat up to high and add the spaetzle. Brown in the pan.
Add the sage, thyme, carrots, celery, celery seed, roasted apple, salt, pepper, and chicken stock. Heat all of the ingredients through until the chicken stock is absorbed. Serve warm.