Roasted Radishes, Brussels Sprouts, and Gorgonzola Spaetzle


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



Kate said...

Yum. Totally making this.

Jess said...

in love with your blog, your photos are stunning