Brussel Sprout Haluski

Haluski: what a funny word! I had never even heard of it (much less eaten it!) until I met Keith. I know now that I was seriously missing out. Keith has been singing the praises of haluski since the day we met, and he has been making variations of this delectable Polish dish for years. It is definitely a family favorite. This brussel sprout version is simply out of this world.  It is quickly becoming one of my favorite superman creations.Haluski is an Eastern European dish, traditionally made with cabbage and egg noodles.  Depending on the country the recipe is derived from, dumplings are sometimes substituted for the noodles.  In Pittsburgh, where Polish lineage and culture flourish, haluski is a staple on the menu at many restaurants.  It's almost as common as spaghetti and meatballs.For our Brussel Sprout Haluski, Keith took a modern approach and used our beloved brussel sprouts instead of cabbage.  Have we mentioned our undying love of brussel sprouts? Then, drawing on our German heritage, he made homemade spaetzle to accompany the vegetable.  The result was incredible.  We should mention that although we highly recommend making the spaetzle yourself (it's super easy and it tastes great!), a frozen variety can be purchased at most supermarkets. Yes, I am biased, but I think this stuff is incredible.  It makes for a great fall side dish or a meal in itself, packed full of those good-for-you greens.

Brussel Sprout Haluski

• Author: Superman Cooks
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 2 quarts 1x
• Category: side dish
• Cuisine: Polish-American

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Description

A modern take on a classic Polish dish

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Scale 1x2x3x

Ingredients

• 1 Pound Brussel sprouts (fresh)
• 4 eggs
• 3 Cups flour plus extra if needed
• 1/2 C milk
• 1/2 C butter
• Salt
• Pepper

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Instructions

1. Bring large pot of water to boil
2. In a mixing bowl, whisk eggs and add flour to make a thick paste
3. Add milk and combine until mixture resembles a thick pancake mix
4. Place large hole colander over pot of boiling water and add mixture to colander
5. Using a spatula work the mixture so it drops through the holes of the colander into water. Continue until all mixture is in water
6. When mix hits water it will form the spaetzle
7. Remove from boiling water and rinse with cold water
8. Place in bowl and refrigerate
9. Wash and remove stems from brussel sprouts and slice into 1/8" pieces
10. In a stock pot, add butter and melt. Then add sprouts and cook until browned and tender, stirring as needed
11. Add spaetzle and continue to cook until spaetzle has browned a little
12. Add salt and pepper and enjoy as a side dish or as a hearty meal

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