msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,839
Ms. Mofet's "Bavarian" Beans & Spaetzle
I used t love the frozen (Birds Eye?) beans. But I don't see them anymore. So I came up with this.
≈5 servings
1 lb. (16 oz.) Green beans
1/4 C. Spaetzle
1/8 lb. Bacon cut into lardons (strips) - reserve fat
2 TBSP. Butter
1 clove garlic - chopped fine
1/4 tsp. Parsley - chopped fine
1/4 tsp. Chives - chopped fine
1 Green onion (white & light green part) - chopped fine
Salt - to taste
Ground peppercorns - to taste
Steam string beans.
Cook Spaetzle in salted water, drain, and cool.
Cook bacon; drain and set aside, and save bacon fat.
Add butter, green onion, chives, and garlic to bacon fat and cook just till soft and fragrant.
Add beans and Spaetzle to pan and sauté several minutes.
Add bacon, parsley, salt & ground pepper and stir till incorporated and warm.
I used t love the frozen (Birds Eye?) beans. But I don't see them anymore. So I came up with this.
≈5 servings
1 lb. (16 oz.) Green beans
1/4 C. Spaetzle
1/8 lb. Bacon cut into lardons (strips) - reserve fat
2 TBSP. Butter
1 clove garlic - chopped fine
1/4 tsp. Parsley - chopped fine
1/4 tsp. Chives - chopped fine
1 Green onion (white & light green part) - chopped fine
Salt - to taste
Ground peppercorns - to taste
Steam string beans.
Cook Spaetzle in salted water, drain, and cool.
Cook bacon; drain and set aside, and save bacon fat.
Add butter, green onion, chives, and garlic to bacon fat and cook just till soft and fragrant.
Add beans and Spaetzle to pan and sauté several minutes.
Add bacon, parsley, salt & ground pepper and stir till incorporated and warm.
