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.
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
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: German
Keywords: parslied German spaetzle in brown butter sauce, side dish, German food, spaetzle, browned butter sauce