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Roasted-Garlic Pierogi with Shallot-Browned Butter Recipe

Roasted-Garlic Pierogi with Shallot-Browned Butter Recipe

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Roasted-Garlic Pierogi with Shallot-Browned Butter

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Ingredients

Count

Nutrition

417

Calories

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Ingredients:

Serving

1 lb baking potatoes
1 small whole garlic head
1 tsp olive oil
1/4 cup fat-free sour cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup plain fat-free yogurt
1/2 tsp salt
2 large eggs
3 cups all-purpose flour
12 cups water
4 tbsp butter
2/3 cup finely chopped shallots

Directions:

Preheat oven to 400°.
To prepare filling, pierce the potatoes with a fork; place potatoes on a baking sheet. Remove white papery skin from garlic head (do not peel or separate cloves). Drizzle garlic head with oil, and wrap in foil. Place garlic on baking sheet. Bake potato and garlic at 400° for 1 hour or until tender. Cool slightly. Peel potatoes; discard skins. Place potatoes in a large bowl. Separate garlic cloves; squeeze to extract garlic pulp. Add garlic to potatoes, and mash with a potato masher until smooth. Stir in sour cream, 1/2 teaspoon salt, and black pepper. Set aside.
To prepare dough, combine the yogurt, 1/2 teaspoon salt, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to yogurt mixture; stir well to combine. Turn dough out onto a lightly floured surface; knead until smooth. Divide dough into 24 equal portions, shaping each into a ball. Working with 1 portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface. Spoon 1 rounded tablespoon filling onto half of each circle. Fold dough over filling; press edges together to seal. Repeat procedure with remaining dough and filling.
Bring 12 cups water to a boil in a large Dutch oven. Add half of pierogi; cook 6 minutes or until tender. Remove pierogi with a slotted spoon; place in a colander. Repeat procedure with the remaining pierogi.
To prepare the browned butter while pierogi cook, melt butter in a large nonstick skillet over medium heat; cook 10 minutes or until lightly browned (be careful not to burn). Add shallots; cook 1 minute. Add pierogi; cook 2 minutes, tossing to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.13 Kcal (1746 kJ)
Calories from fat	96.46 Kcal
		% Daily Value*
Total Fat	10.72g	16%
Cholesterol	83.61mg	28%
Sodium	454.75mg	19%
Potassium	167.49mg	4%
Total Carbs	67.64g	23%
Sugars	3.01g	12%
Dietary Fiber	3.96g	16%
Protein	11.87g	24%
Vitamin C	1.6mg	3%
Vitamin A	0.1mg	3%
Iron	1.2mg	6%
Calcium	117.3mg	12%

Amount Per 100 g
Calories	60.65 Kcal (254 kJ)
Calories from fat	14.03 Kcal
		% Daily Value*
Total Fat	1.56g	16%
Cholesterol	12.16mg	28%
Sodium	66.12mg	19%
Potassium	24.35mg	4%
Total Carbs	9.84g	23%
Sugars	0.44g	12%
Dietary Fiber	0.58g	16%
Protein	1.73g	24%
Vitamin C	0.2mg	3%
Iron	0.2mg	6%
Calcium	17.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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