Make Herbed Spaetzle (Kräuterspätzle): boil packaged German spätzle, then toss with brown butter, fresh herbs, nutmeg, sea salt, and white pepper—ready in minutes.
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Herbed Spaetzle (Kräuterspätzle)
If you need a fast side dish that tastes like it came from a German restaurant, this is it. Herbed Spaetzle (Kräuterspätzle) takes packaged German spaetzle and gives it an instant flavor upgrade: nutty brown butter, fresh chives and parsley, and a gentle pinch of nutmeg, finished with sea salt and freshly ground white peppercorns.
Spätzle is traditionally served as a side dish in place of rice, potatoes, or pasta—so this recipe is a perfect partner for roasts, schnitzel, sausages, and rich gravies.
Herbed Spaetzle (Kräuterspätzle)
Herbed Spätzle (Kräuterspätzle) is an easy German side dish: packaged spätzle tossed in nutty brown butter with chives, parsley, and a pinch of nutmeg.
Prepare Spätzle according to directions on the package, boiling for the recommended time. Place in large serving bowl.
While Spätzle are still hot, melt butter in medium saucepan over medium heat; continue to cook butter until nut-colored brown. Pour browned butter over the Spätzle; toss with chives, parsley, nutmeg, and sea salt and white pepper to taste.
Notes
Spätzle can also be pan-fried (once boiled and drained) in the browned butter.
Tips for best results
Brown butter fast: once the butter turns golden and smells nutty, remove it quickly so it doesn’t go from browned to burnt.
Toss while hot: warm spätzle absorbs the brown butter and herbs best.
Nutmeg is the quiet hero: keep it subtle—just enough to give that classic German “spaetzle shop” aroma.
Serving ideas
Pair with roast meats, schnitzel, or sausage and gravy as a classic German side. (Spätzle is commonly eaten as a side dish across southern Germany.)
Turn it into a simple entrée: add sautéed mushrooms and onions, or fold in cheese for a quick comfort dish.
