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Recette spaetzle fromage blanc recipe

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Recette spaetzle fromage blanc recipe

Ingredients

For That RABBIT:

  • 2 large rabbit legs
  • Salt and freshly ground pepper
  • two tablespoons vegetable oil
  • 1 carrot. reduce 1/2-inch dice
  • 1 onion. reduce 1/2-inch dice
  • 1 medium celery root. peeled and reduce 1/2-inch dice
  • 1 750-milliliter bottle dry riesling. grner veltliner or any other dry white-colored wine
  • 1 sprig thyme
  • 1 large garlic clove clove, chopped
  • two tablespoons butter
  • Dash of fresh lemon juice
  • ½ teaspoon chopped fresh tarragon leaves
  • ½ teaspoon sliced chives

For That CORN And Also The PEAS:

  • 2 cups milk
  • Salt
  • 1 ear white-colored corn
  • 1-to-1 ½ cups fresh shelled British peas (or substitute defrosted frozen peas)

For that spaetzle:

  • Salt
  • 2 cups all-purpose flour
  • Freshly ground pepper
  • Freshly ground nutmeg
  • 2 large eggs
  • ½ cup heavy cream plus 5 teaspoons
  • ½ cup quark or fromage blanc or cottage type cheese
  • Extra virgin essential olive oil
  • Dietary analysis per serving (4 servings)

    943 calories 39 grams fat 14 grams saturated fats grams trans fat 16 grams monounsaturated fat 4 grams polyunsaturated fat 84 grams carbohydrates 7 grams soluble fiber 14 grams sugars 32 grams protein 185 milligrams cholesterol 1474 milligrams sodium

    Note: The data proven is Edamam’s estimate according to available ingredients and preparation. It shouldn't be described as a replacement for an expert nutritionist’s advice.

    Preparation

    1. For rabbit: preheat oven to 375 levels. Season rabbit with pepper and salt to taste. Convey a large braising pan or casserole over medium-high temperature and add vegetable oil. When oil shimmers, add rabbit and brown gently on every side.
    2. Transfer rabbit to some platter. Add carrot, onion and celery root to pan. Saut until softened and gently browned, about ten minutes. Return rabbit to pan on the top of vegetables, and add wine, thyme and garlic clove. Cover and braise in oven for forty-five minutes. Meanwhile, prepare corn, peas and spaetzle.
    3. For corn and peas: inside a large saucepan bring milk to some simmer and season gently with salt. Add corn and simmer for just two minutes. Drain, cut corn from cob and reserve. Fill a little saucepan with gently salted water and produce to some simmer. Add peas and simmer just until they turn vibrant eco-friendly. Drain, awesome in cold water, drain again reserve.
    4. For spaetzle: convey a large pot of gently salted water over high temperature to create to some boil. Place flour inside a large bowl and season to taste with salt, pepper along with a pinch of nutmeg. Add eggs, 1/2 cup cream and quark mix well. When water boils, press dough via a spaetzle maker straight into water. As noodles float to top, remove having a slotted spoon and transfer to some bowl. Mix along with some essential olive oil. Put aside.
    5. To complete: when rabbit is cooked, reserve 3 tablespoons stock. Remove rabbit meat from bones and reduce small cubes. Convey a large sautpan over medium heat, and add butter, corn, peas, rabbit and spaetzle. Saut until completely heated. Add reserved rabbit stock, 5 teaspoons heavy cream along with a dash of fresh lemon juice. Provide a boil, add tarragon and chives, and season with pepper and salt to taste.

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