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Cheesy Spaetzle and Brussels Sprouts with Fried Onion Petals MAX OTCASEK

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We will have all the Cheesy Spaetzle and Brussels Sprouts with Fried Onion Petals!

2 cups flour
1/2 cup milk
4 eggs
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 ounces butter
2 ounces oil mix (1/2 olive oil, 1/2 canola oil)
2 tablespoons garlic (peeled, minced)
2 tablespoons shallot (peeled, minced)
1/2 cup brussels sprouts (shaved)
1 1/2 cups heavy cream
1 cup white cheddar cheese (grated)
parsley (to garnish)
2 tablespoons olive oil
1 yellow onion (peeled, thinly sliced)
1/4 cup flour
canola oil (to fry)

For Spaetzle Batter: Bring a large pot of salted water to a boil. Prepare an ice bath. In a large bowl add the flour, milk, eggs, salt and pepper and whisk to combine. Pass the batter through a large holed sieve into the water. Cook for 2-3 minutes, then transfer to an ice bath to cool. Strain water and set spaetzle aside.
Heat a large saute pan over medium-high heat and add butter and oil mix. Add garlic and shallots and cook until the garlic just begins to brown. Add brussels sprouts and season with salt and pepper. Cook until the brussels sprouts soften, then add the spaetzle and saute until golden brown.
Stir in heavy cream and cheddar cheese and cook until creamy.
Serve in a bowl and garnish with french fried onions and parsley.
For the French Fried Onions: Heat 2-inches of oil to 360ºF in a skillet or Dutch oven.
In a large saute pan, add the olive oil and heat over medium heat. Add the onion and cook until caramelized, about 15 minutes. Remove and allow to cool slightly. Toss the onions in flour then drop in the oil. Fry until golden brown, about 3 minutes. Remove to a paper towel-lined plate.
Tip: Make spaetzle in advance, store on a greased baking sheet wrapped in plastic in the refrigerator. When ready to cook, remove from the refrigerator and cook in butter and oil until golden brown.

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