Christmas Spätzle with Brussels Sprouts, Chestnuts and Cranberries

Homemade spätzle meet golden-brown Brussels sprouts and chestnuts, finished with cream and a spoonful of cranberry compote. A festive yet light Christmas dish that is easy to prepare ahead.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 300 g Plain flour (type 405)
• 3 pc Eggs
• 120 ml Milk
• 1 tsp Salt
• 1 pinch Nutmeg, freshly grated
• 500 g Brussels sprouts
• 200 g Chestnuts, pre-cooked and vacuum-packed
• 1 pc Onion
• 50 g Butter
• 100 ml Cream
• 150 g Cranberry compote
• 1 bunch Chives
• Pepper, to taste

Method

1. Whisk the flour, eggs, milk, salt and a pinch of nutmeg in a bowl to a smooth, thick dough and let it rest for about 15 minutes.
2. Remove the outer leaves of the Brussels sprouts, cut a cross into the stems and cook the sprouts in salted water for 8 to 10 minutes until al dente, then drain.
3. Finely dice the onion and sweat it in 20 g butter until golden yellow. Add the Brussels sprouts and chestnuts and fry briefly until everything takes on a little color.
4. Pour in the cream, bring to a boil and season with salt and pepper.
5. Bring plenty of salted water to a boil in a large pot. Press the dough in batches through a spätzle press or over a board into the simmering water until the spätzle rise to the surface. Cook briefly, then lift out with a slotted spoon and let drain.
6. Melt the remaining butter in a large pan, toss the spätzle in it briefly until they take on a little color.
7. Mix the spätzle with the Brussels sprout and chestnut vegetables and arrange on plates.
8. Serve with cranberry compote and finely snipped chives.