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.
- from Executive Chef Kyle Bailey and Pastry Chef Tiffany MacIsaac of Birch & Barley and Bluejacket in Washington, DC.