Side Dish: Germany – Spätzle mit brauner Butter und Petersilie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 10 min

Total 30 min

Ingredients

2 cups (250 g) all-purpose flour
1 tsp kosher salt, plus more for boiling water
1/4 tsp freshly grated nutmeg
3 large eggs
3/4 cup (180 ml) whole milk
4 tbsp (56 g) unsalted butter
1/4 cup finely chopped fresh parsley
1 tsp finely grated lemon zest
Freshly ground black pepper, to taste

Instructions

1. In a bowl, whisk flour, 1 tsp salt, and nutmeg. In a measuring cup, whisk eggs and milk until smooth, then stir into the flour mixture until a thick, sticky batter forms. Let rest 10–15 minutes.
2. Bring a large pot of well-salted water to a gentle boil. Set a spätzle maker or a colander with large holes over the pot.
3. Working in batches, press or scrape the batter through the holes into the simmering water. Cook until the spätzle float and are tender, 1–2 minutes. Scoop out with a slotted spoon to a colander; repeat with remaining batter.
4. In a large skillet over medium heat, melt the butter and cook until foamy and nutty brown, 2–3 minutes.
5. Add the drained spätzle to the brown butter, tossing to coat and lightly sautéing 2–3 minutes. Season with black pepper and adjust salt.
6. Off the heat, toss in parsley and lemon zest. Serve immediately.