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!
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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 |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 3542 mg | 154% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.1 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 995 mg | 77% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 761 mg | 16% | |
*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.
