9.25.2011

Roasted Radishes, Brussels Sprouts, and Gorgonzola Spaetzle

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spaetzle copy



mix spaetzle batter in an 8:6:1 ratio (by weight) of flour:eggs:milk.
grate in some gorgonzola cheese to taste. cover and let sit for about
an hour. meanwhile, roast some halved radishes until done with
salt and pepper. set aside. shred a few brussels sprouts and finely
slice some red onion and add to the radishes. in a pan, gently toast
some whole cumin seeds until fragrant and toss with the vegetables.
cook spaetzle in salted water until just done and then lightly fry in
a pan with some butter. toss with vegetables and season with salt
and pepper. garnish with any remaining cumin seed and serve warm.



spaetzle2 copy


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2 comments:

Kate said...

Yum. Totally making this.

Jess said...

in love with your blog, your photos are stunning

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