There’s nothing stodgy or old-world about perogies when they’re coated with a zesty herbed cream sauce.
Perogies with Dilled Yogourt Sauce
7
PREP TIME
5 min
Makes
6 servings
* PLUS Cooking time: 10 minutes
Ingredients
- 1 kg frozen perogies
- 3 tbsp butter
- 1/2 red onion
- 250-g pkg sliced mushrooms
- 1 lemon
- 1/2 cup sour cream or plain yogurt
- 2 tbsp chopped fresh dill
Instructions
- Boil perogies following package directions. Meanwhile, melt butter in a large, wide non-stick frying pan over medium heat. Add onion. Stir often until soft, 5 min. Add mushrooms and stir often until brown around edges, 5 min. Then remove from heat. Finely grate lemon peel into a bowl. Squeeze in 2 tbsp (30 mL) juice. Stir in yogourt and dill.
- When perogies are cooked, drain well. Add to mushroom mixture in pan along with yogourt mixture. Stir over medium heat until perogies are coated, 2 min.
Nutrition (per serving)
- Calories
- 363,
- Protein
- 12 g,
- Carbohydrates
- 61 g,
- Fat
- 8 g,
- Fibre
- 7 g,
