spaetzle in cream

I had to stay home from work today due to a tummy bug that had me achin' all night.  It's an even bigger shame because all week J and I'd been looking forward to going out for Ethiopian food tonight!

Instead I needed something easy to make and easy to digest... but still inspiring.  And frankly, I'm in pretty good shape so I wasn't worried about the dairy in this recipe which could have set off any pickier digestive issues.

Behold!  Spaetzle!  I've given the basic recipe before, so here, translated, is the recipe after making the noodles.  

Spaetzle in Rahm (Spaetzle in Cream)

courtesy of Marions Kochbuch

Ingredients:

Spaetzle, 1 recipe's worth (see my earlier post or Marion's English version of the recipe); salt, pepper, nutmeg to taste added to the batter

20g butter (about 1.5 tbsp)
1-2 shallots (onion worked well here too!), sliced into thin rings
1 clove garlic, diced
6 tbsp of your favorite broth
50g sour cream
1 tbsp fresh parsley

Directions:

Make the spaetzle, adding salt, pepper and nutmeg to the batter before cooking it.  Follow the recipe otherwise.

Melt the butter in a large pan.  Cook the garlic and shallot a few minutes, until they start becoming transparent.  Add the broth and bring to a simmer; cook for 3-5 minutes.

Add the spaetzle to this pan and mix well.  Turn the temperature to low, then add the sour cream.  Season with salt and pepper to taste.  Garnish with parsley before serving.

The irony is that we were sure we didn't have any parsley in the fridge - I remember J buying huge bags of coriander and mint last weekend but not parsley - but he had bought some over the week which we'd all forgotten about.  So we ate our spaetzle without parsley even though we actually had some.

I guess we'll need a re-do tomorrow!  I certainly have no objections to that, as long as it doesn't stand in the way of getting Ethiopian food this weekend!