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Parslied German Spaetzle In Brown Butter Sauce

Parslied German Spaetzle In Brown Butter Sauce

Just in time for Octoberfest celebrations, Parslied German Spaetzle in Brown Butter Sauce is a delicious side dish that pairs well with roasted or grilled meats.

Bowl of homemade Parslied German Spaetzle garnished with chopped parsley.

My favorite way to serve the spaetzles is with Cabernet Braised Beef Short Ribs, Sauteed Haricot Verts, Sweet And Sour Braised Red Cabbage, and Old Fashioned Lemon Bars for dessert.  This is an old-fashioned, homey meal that is satisfying and perfect for cooler Autumn evenings.

What Is Spaetzle?

Spaetzle is a small egg noodle that is a cross between a dumpling and a noodle. It is a traditional German side dish that is served with roasted meats with gravy.  

‘Spaetzle’ is roughly translated as ‘little sparrow’.  German and Hungarian children were served spaetzle with butter, cheese, and fried onions.  This is one of those recipes that families have their own recipe for and it’s passed down from generation to generation.

Ingredients Needed

  • All-purpose flour
  • Kosher salt, white pepper for the spaetzle, and black pepper for the brown butter sauce – if you don’t have white pepper, you can use all black pepper, but the spaetzle will have little black specks of pepper throughout.
  • Nutmeg and dried parsley
  • Eggs
  • Milk – I like using whole milk, but any type will work.
  • Butter – only butter.  Don’t try to use margarine.  The butter provides the flavor for the sauce.
  • Fresh chives and parsley

Bowl of homemade Parslied German Spaetzle garnished with chopped parsley.

How Do I Make This Recipe?

  1. Make the spaetzle by mixing the dry ingredients together, then the wet ingredients.  Mix the two together to make a dough.  Let the dough rest.
  2. Push the dough through a colander with large holes into a pot of boiling, salted water.  Cook until done.  Drain and set aside.  Alternatively, you could use a spaetzle maker to form the spaetzle instead of a colander.  They’re inexpensive to buy, but it only serves one purpose.
  3. In a skillet, melt the butter and add the fresh herbs.  Then toss in the cooked spaetzle and pan-fry until hot with little golden bits on the outside of some of the spaetzle.
  4. Garnish and serve hot.

Can I Reheat Or Freexe Spaetzle?

Spaetzle reheats very well.  My favorite way to reheat them is to melt some butter in a skillet and saute the spaetzle until hot.

You can also freeze the cooked spaetzle in a freezer bag for 2 – 3 months.  Simple thaw the spaetzle before sauteing in butter until warm.

Bowl of homemade Parslied German Spaetzle garnished with chopped parsley.

Variations And Serving Suggestions

  • Saute some bacon until crispy.  Toss in chopped onions and fry until caramelized, then pan-fry the spaetzle in the bacon fat with the onions.  Sprinkle the crispy bacon bits on top before serving.
  • Use the spaetzle instead of noodles in chicken noodle soup or stroganoff.  They can also be used in place of elbow macaroni for mac and cheese.
  • Serve them with roasted vegetables and mushroom gravy for a vegetarian meal.
  • You could even replace your pasta with spaetzle and cover them in vodka sauce, Italian sausage, and Parmesan cheese.
Print
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Bowl of homemade Parslied German Spaetzle garnished with chopped parsley.

Parslied German Spaetzle In Brown Butter Sauce


  • Author: Millie Brinkley
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x

Description

Just in time for Octoberfest celebrations, Parslied German Spaetzle in Brown Butter Sauce is a delicious side dish that pairs well with roasted or grilled meats.


Ingredients

Scale

For the spaetzle:

2 ½ cups all-purpose flour

1 teaspoon Kosher salt

½ teaspoon white pepper 

¼ teaspoon nutmeg

1 teaspoon dried parsley

2 large eggs, beaten

¼ cup whole milk

For the sauce:

4 tablespoons butter

1 tablespoon finely minced fresh chives

1 tablespoon finely minced fresh parsley

1 pinch ground nutmeg

1 teaspoon freshly ground black pepper

Salt and pepper to taste


Instructions

In a large bowl, combine the flour, salt, pepper, nutmeg, and dried parsley.  Make a well in the center of the bowl. Set aside.

In a small bowl, whisk together the eggs and milk.  Pour into the well in the center of the dry ingredients.

Gradually mix the dry ingredients into the egg/milk mixture by drawing the flour from the sides.  The dough will be smooth and thick.

Allow the dough to rest for 15 minutes.

Meanwhile, bring a large pot of water to a boil.  Salt it generously.  Use enough salt that the water tastes like the ocean.

To make the spaetzle, hold a colander with medium size holes over the pot.  

Spoon the spaetzle dough into the colander and use the back of a spoon to push it through the holes.

Work in batches to avoid overcrowding the pot.  Gently stir the spaetzle so they don’t stick together.

Cook for 4 minutes or until they float to the surface.

Use a slotted spoon or a wire spider to remove the spaetzle to a colander.  Rinse with cool water.

Repeat the process with the remaining dough.

Make the sauce.

In a large skillet over medium heat, melt the butter and add the chives, parsley, nutmeg, and black pepper.

Add the spaetzle and toss to coat, cooking for 1-2 minutes.

Taste and adjust the seasonings for salt.

Garnish with additional chopped parsley.

Serve hot.

  • Category: Side Dish
  • Method: Boil
  • Cuisine: German

Keywords: parslied German spaetzle in brown butter sauce, side dish, German food, spaetzle, browned butter sauce

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