Method:Sauteing

1. Formula

1. 1 cup whole milk
2. 8 sprigs fresh thyme, divided
3. 1/4 cup packed fresh flat-leaf parsley
4. 1 tablespoon thyme leaves
5. 3 large eggs
6. 1 1/2 cups all-purpose flour
7. Coarse salt and freshly ground pepper
8. 3 tablespoons unsalted butter

2. Nutrition Information

• Calories: 342 kcal
• Carbohydrates: 39 g
• Dietary Fiber: 1 g
• Fat: 14 g
• Protein: 11 g
• Sugars: 4 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring milk and 4 thyme sprigs to a boil in a small saucepan. Remove from heat. Discard thyme. Transfer milk to a blender; add parsley, thyme leaves, and eggs. Blend until combined.
2. Whisk flour and 1 1/2 teaspoons salt in a medium bowl. Gradually whisk in milk mixture until smooth.
3. Bring a medium saucepan of salted water to a boil. Working with about 1/4 cup batter at a time, press batter through 1/4-inch holes of a colander or spaetzle maker into boiling water. Cook until spaetzle float to top, 1 to 2 minutes. Using a slotted spoon, transfer to an ice-water bath. Drain.
4. Melt butter in a medium nonstick skillet over medium-high heat. Add half of the spaetzle; cook, stirring occasionally, until golden, about 6 minutes. Transfer to a bowl. Repeat. Season with salt and pepper. Garnish with remaining thyme.

4. Remark