Pierogies with Butter, Toasted Walnuts, and Chives
A pierogi is a Polish ravioli or dumpling, often stuffed with cheese or a vegetable and mashed potatoes. Of course we could make our own, but for a busy weeknight the thought of that is laughable, and the frozen varieties are quite good. Traditionally they are served with sour cream and onions, but serving them with melted butter, as in this recipe, is also a winner. For a little more complexity, sauté some sliced mushrooms in a little butter and add them to the dish.
- 2 lbs. potato and spinach pierogies (sold frozen)
- 2 Tbsp. butter or margarine chopped
- 1/2 cup fresh chives thinly sliced
- 1/3 cup walnuts toasted and chopped (see toasting directions below)
- Bring a large pot of water to a boil.
- When it is boiling rapidly, add the pierogies, return the water to a boil, and cook, stirring occasionally, for 5 minutes until the pierogies float to the top.
- Meanwhile, put the butter and chives in a medium-sized serving bowl.
- Drain the pierogies, and while still hot, add them to the bowl and toss gently to melt the butter. Serve immediately, topped with the toasted walnuts.
Do Ahead or Delegate: Slice the chives, toast and chop the walnuts. Scramble Flavor Booster: Add a clove of minced garlic to the bowl with the butter. Serve it with grated Parmesan cheese and freshly ground black pepper. Tip: Toasting the walnuts gives them a sweeter flavor and a more crunchy texture. I like to toast them in a toaster oven at 300 degrees for 6 – 8 minutes until they just start to turn golden brown—watch carefully because nuts burn easily. Nutritional Information Per Serving (% based upon daily values): Calories 238, Total Fat: 6g, 8.5%; Saturated Fat: 2g, 10%; Cholesterol: 8mg, 2.5%; Sodium: 136mg, 5.5%; Total Carbohydrate: 40g, 13%; Dietary Fiber: 3g, 9%; Sugar: 9g; Protein: 8g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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