Spaetzle in Sage Brown Butter
Elevate your comfort food game with this irresistible Spaetzle in Sage Brown Butter recipe—a classic German-inspired dish that’s both earthy and indulgent. Tender homemade spaetzle, crafted from an easy-to-make batter blend of flour, eggs, and milk, is boiled to fluffy perfection and then bathed in a luxurious sage-infused brown butter sauce. The rich, nutty flavor of browned butter pairs beautifully with the herbaceous aroma of fresh sage leaves, creating a sophisticated yet approachable dish. Topped with a sprinkle of grated Parmesan for a finishing touch, this recipe is a perfect side dish or standalone meal that’s ready in just 35 minutes. Treat your family and friends to an unforgettable culinary experience with this rustic and deeply satisfying dish!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg (optional)
- 3 Eggs
- 0.5 cup Whole milk
- 6 tablespoons Unsalted butter
- 8 Fresh sage leaves
- 0.25 cup Parmesan cheese (grated, for topping)
- 4 quarts Water (for boiling)
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, salt, and nutmeg (if using).
In a separate small bowl, beat the eggs and milk together until well combined.
Gradually add the egg-milk mixture to the dry ingredients, stirring gently to form a smooth, thick batter. Be careful not to overmix. Let the batter rest for 10-15 minutes.
Fill a large pot with 4 quarts of water, add a generous pinch of salt, and bring it to a boil.
Using a spaetzle maker or a large-holed colander, press the batter through the holes directly into the boiling water. Work in batches if necessary to avoid overcrowding.
Let the spaetzle cook for 2-3 minutes or until they float to the surface of the water. Use a slotted spoon to transfer the cooked spaetzle to a colander or large bowl. Repeat with the remaining batter.
In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and fragrant, about 3-5 minutes. Stir occasionally to prevent burning.
Add the cooked spaetzle to the skillet with the sage brown butter. Toss to coat evenly and heat through, about 1-2 minutes.
Serve the spaetzle hot, garnished with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 169 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
