Ingredients
- 1 - 12 oz. bag egg noodles shopping list
- salt shopping list
- 4 TBSP. unsalted butter, cut into 4 pieces, divided shopping list
- 1 tsp. caraway seeds, chopped shopping list
- 2 TBSP. finely chopped fresh dill shopping list
How to make it
- Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt to boiling water and cook until al dente. Drain noodles and return to pot.
- Meanwhile, melt 3 tablespoons butter in small saucepan over medium-low heat. Add caraway seeds and cook, swirling pan occasionally, until butter is nutty brown and fragrant, about 5 minutes. Add browned butter mixture, herbs, and remaining butter to pot with noodles and toss to combine. Season with salt.
- Serve with Chicken Paprikash and Roasted Cabbage Wedges; both recipes appear on my page.
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