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Bowl of homemade Parslied German Spaetzle garnished with chopped parsley.

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.



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.

Serve hot.

  • 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