Loaded with rich dairy and just the right amount of fresh sage, this noodle kugel can be cut into various shapes and sizes for afternoon tea, such as petite triangles as pictured here. Pictured with our Smoked Salmon & Pickled Cucumber Canapés.
Brown Butter–Sage Kugel
Serves: 18
Ingredients
- 1⁄2 cup unsalted butter
- 1⁄4 cup chopped fresh sage leaves
- 1 clove garlic, minced
- 8 ounces wide egg noodles
- 1 1⁄2 cups sour cream, room temperature
- 1 1⁄4 cups cottage cheese, room temperature
- 3⁄4 cup coarsely grated Parmesan cheese, divided
- 4 large eggs, room temperature
- 1 tablespoon chopped fresh parsley
- 1⁄4 teaspoon fine sea salt
- 1⁄8 teaspoon ground black pepper
- Garnish: additional fresh sage leaves
Instructions
- Preheat oven to 350°. Spray an 8-inch square baking pan* with cooking spray.
- In a medium saucepan, melt butter over medium heat. Add sage and garlic; cook until butter turns a medium-brown color and has a nutty aroma, 7 to 10 minutes. Remove from heat, pour into a medium or large heat-safe bowl, and let cool slightly.
- Bring a pot of salted water to a boil, and cook noodles according to package directions until al dente. Drain.
- To browned butter, whisk in sour cream, cottage cheese, 1⁄2 cup Parmesan cheese, eggs, parsley, salt, and pepper. Stir in cooked noodles. Pour noodle mixture into prepared baking pan, and spread evenly. Sprinkle remaining 1⁄4 cup Parmesan cheese over noodles.
- Bake until lightly golden brown and an instant-read thermometer inserted in the center registers between 165° and 175°, 30 to 35 minutes. Let cool in pan for 30 minutes.
- Turn out of pan onto a cutting board. Trim and discard edges to create a 6-inch square. Cut square into 9 (2-inch) squares. Cut each 2-inch square in half diagonally to create 2 triangles. Serve warm.
- Just before serving, garnish with additional sage leaves, if desired.
Notes
*If an 8-inch square baking pan is not avail- able, use a 9-inch round baking pan.
