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
  1. Preheat oven to 350°. Spray an 8-inch square baking pan* with cooking spray.
  2. 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.
  3. Bring a pot of salted water to a boil, and cook noodles according to package directions until al dente. Drain.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/brown-butter-sage-kugel/