Spaetzle, spaetzle, spaetzle….say that three times fast. Spaetzle is a traditional German noodle. When I lived in Germany, I actually was sent over to Oma’s house for the afternoon after school one day to get a spaetzle making lesson by my spitfire of a German host grandmother. This woman was memorable, and lovable…and she taught me to make spaetzle with the love a drill sergeant. Part of the problem was my language was not quite up to par and then her dentures were clacking.
You want them to get brown and slightly crispy. Transfer them to a glass dish. Later when you are ready to eat. Place the dish in a 350 degree oven for 10-15 minutes just till they are warmed through.
Now I am all about easy. So if all that seemed just a bit too complicated for your busy schedule or your temperment. Then grab a bag of these noodles at the store, boil them up, drain well, toss them in a frying pan with some butter brown them up and Voila! Speedy Spaetzle…just don’t tell Oma.
So I am assuming you have your Saurerbraten marinating, so this is why I wanted to give you some sides to go with your roast and gravy. You can also boil up potatoes and toss them with some butter and parsley as an alternative to the noodles. The other two sides I serve with Sauerbraten are Rotkohl / red cabbage, and butter spiced carrots.
Isn’t that beautiful?! Red Cabbage is very differant from Saurerkraut, so if you have an aversion to saurerkraut, you need to put all that behind you and give this a try. It compliments the Sauerbraten perfectly. I have made it from scratch….but I is much easier and taste comparable to Aunt Nellie’s so I pop open a jar and warm it in the microwave. If you can’t find Aunt Nellie’s, in the canned vegetables aisle, then look in the International section of your grocery store. It would be with the German or Dutch food products.
Butter Spiced Carrots (print recipe) are something my kids love and also go well with this meal. Very easy. I happened to have a parsnip so I cut that up this time too. Usually I just do carrots. Boil carrots in a 1/2 inch of water, for 10 minutes, watch carefully so the pan doesn’t go dry. Pour off any excess water and toss in 2 tablespoons of butter toss it around add 1 tablespoon of brown sugar, salt and pepper and a dash or three of ground ginger. Super easy beautiful side dish.