Stäerzelen — Print Recipe — The Culinary Codex

A rustic buckwheat porridge cooked until thick and crispy at the edges, served with a ladle of brown butter and a side of stewed fruit.

Ingredients

1 Bring salted water to a boil in a heavy skillet.
2 Gradually stir in buckwheat flour, stirring vigorously to prevent lumps.
3 Continue cooking over medium heat, stirring constantly, for 10-12 minutes until thick and pulling away from pan.
4 Press the mixture flat in the pan. Continue cooking without stirring to form a crispy bottom crust.
5 Melt butter until golden brown and nutty.
6 Break the porridge into chunks, drizzle with brown butter, and serve with apple sauce or stewed plums.

Did You Know?

In the Oesling region of northern Luxembourg, Stäerzelen was eaten so frequently that locals were nicknamed Stäerzelsmännchen.