Spaetzle with Fennel

== Ingredients ==
* 2 cups unbleached white flour
* ½ tsp salt
* 1 large egg, lightly beaten
* ½ cup water
* sautéed fennel
* 2 tbsp olive oil
* 1 small onion, finely chopped
* 1 small carrot, diced
* 1 clove garlic, minced
* 2 small bulbs fennel, thinly sliced (4 cups)
* 1 tbs. chopped fresh parsley
* 1 bay leaf
* ¼ cup dry white wine
== Directions ==
# Bring large pot of salted water to a boil.
# Meanwhile, in large bowl, mix flour and salt.
# Make well in center of flour mixture and add egg and water.
# Stir egg-water mixture, gradually drawing in flour from edges until mixture is blended and forms a soft, smooth dough (add more flour or water as necessary).
# Sautéed fennel: in large skillet, heat oil over medium heat.
# Add onion and carrot and cook, stirring often, until softened, 3 to 4 minutes.
# Add garlic and cook, stirring, 1 minute.
# Add fennel slices, parsley, bay leaf and wine.
# Reduce heat and cook until fennel is tender, 8 to 10 minutes.
# Fill potato ricer fitted with a ¼-inch hole attachment with half the dough and push it through into boiling water.
# Repeat with remaining dough.
# Alternatively, divide dough into two pieces and press or roll each piece on a lightly floured surface about ¼ inch thick.
# Using wet knife, cut dough into thin slivers about 2 inches long.
# Using knife or spatula, carefully push the pieces of dough into the boiling water.
# Cook spaetzle until they rise to the surface, reduce heat to medium high and cook until tender and cooked through, 6 to 8 minutes more.
# Remove with slotted spoon and drain in colander.
# Add to fennel mixture, tossing lightly to coat.
# Season with salt and serve right away.
Category:Vegetarian Side Dish Recipes
Category:Fennel Recipes
Category:Carrot Recipes
Category:Spaetzle Recipes
Category:White wine Recipes