- 2 lbs pierogies (potato & cheddar)
- 1 stick butter
- 1 teaspoon rosemary
- 1 tablespoon fresh minced garlic
- ½ cup fresh Romano and Parmesan
- 2 tablespoons olive oil
- Salt and Pepper to taste
Description
Pierogies in Garlic and Rosemary Brown Butter
Directions
- Heat large skillet on med drizzle with olive oil place pierogies in pan.
- Cook until browned on each side.
- In another pan heat butter on med high watch closely so the butter doesn’t burn cook until brown take off heat and add rosemary and garlic.
- Drizzle over pierogies and top with cheese and salt & pepper to taste.
- 5These are great as a meal or as a side. Enjoy Fab Foodies!!
This is so good! I have always boiled my Pierogies. This was so much better! Making them again tonight
TY
This was a great recipe. Will make them again.
My mouth is watering thinking about these! We had them for our entree. Rich from the brown butter, then you get the creamy potato and the saltiness from the parm. we had no leftovers. Great pierogie recipe!!