Dutch Noodles
Air Date: 4/16/2007
6 servings
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1 (8-ounce) package medium egg noodles (see Note)
1/4 cup (1/2 stick) butter
2 teaspoons caraway seeds
Juice of 1 lemon
2 teaspoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
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Cook the noodles according to the package directions. Drain and place in a large serving bowl; keep warm.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the caraway seeds and sauté for 3 minutes. Stir in the lemon juice, parsley, salt, and pepper.
Pour the sauce over the cooked noodles and serve immediately.
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NOTE: I like to use medium egg noodles that have a fluffy, curled edge. It gives the dish an elegant look.
