Ingredients
The broth:
- 3 medium onions
- 2 carrots
- 1 rutabaga
- 2 parsnips
- 1 fennel bulb
- 2 tablespoons canola oil
- ½ teaspoon kosher salt
- Freshly ground pepper to taste
- 3 sprigs fresh thyme
The salsify:
- 4 stalks salsify, peeled and halved crosswise
- 1 quart milk
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper to taste
The spatzle:
- ½ cup milk
- 3 eggs, lightly beaten
- 2 tablespoons coarse Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 cups plus 2 tablespoons flour
- 2 teaspoons unsalted butter
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Nutritional Information
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Nutritional analysis per serving (4 servings)
729 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 101 grams carbohydrates; 12 grams dietary fiber; 29 grams sugars; 24 grams protein; 179 milligrams cholesterol; 1783 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- For broth, preheat oven to 450 degrees. Peel and dice vegetables and place in a large roasting pan or 2 pans to avoid overcrowding. Toss with the oil. Roast until browned, stirring occasionally, about 45 minutes. Transfer to a large pot and add 4 cups of water. Place over medium heat and simmer until broth is reduced to 2 cups, about 30 minutes. Strain and stir in 1/2 teaspoon of salt, pepper and thyme. Set aside.
- Place salsify and milk in a large pot over medium heat. Simmer until tender, about 30 minutes. Drain and rinse under cold water. Cut in half lengthwise and then across into 2-inch pieces. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the salsify and cook until it turns light brown, about 5 minutes. Season with salt and pepper.
- For spatzle, whisk together the milk, eggs, mustard, salt and pepper. Add flour and stir until smooth. Bring a large pot of water to a boil. Place a one-sided grater with large holes over the pot and press the spatzle mixture through the holes, letting it drop into the pot. Cook until spatzle rises to the top, about 1 to 2 minutes. Drain.
- To serve, reheat broth and salsify. Melt 2 teaspoons of butter in a nonstick skillet over medium heat. Add spatzle and toss until heated through. Divide salsify among 4 bowls and top with spatzle. Remove thyme from broth and ladle into the bowls. Serve immediately.
2 hours 20 minutes
Dining and Cooking