Title: Buttermilk Spinach Spaetzle
Categories: Vegetarian
Yield: 6 Servings

3	tb	Well drained thawed chopped
		Frozen spinach
1 2/3	c	Buttermilk
1/3	c	Olive oil
1	lg	Egg
1	lg	Egg yolk
3	c	Flour
1	ts	Salt
1/2	ts	Nutmeg
1/4	c	Butter
		Boiling water

Squeeze out as much spinach liquid as possible. Blend with buttermilk, oil, egg and yolk.

Combine flour, salt and nutmeg in bowl. Stir in buttermilk mixture slowly until a thick, sticky batter forms. Drop by 1/2 teaspoons into boiling water, cooking about 10 minutes until done. Drain well in colander.

Melt butter, add spaetzle and heat through. Season with salt and pepper.

Bon Appetit 12/95 Shared by Carolyn Shaw 1/96

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