Pierogies With Lemon Caper Butter Recipes

PIEROGIES WITH LEMON CAPER BUTTER

Pierogies with Lemon Caper Butter image

Though boxes of pierogies tend to provide many cooking options, my favorite for this dish (and many others) is to boil them. They stay nice and tender, and there's no need to add any fat. The flavor of this dish is subtle, so it's particularly great for those who aren't as in love with spicy foods as I am. Either way, though, it's a great, refreshing recipe for a summer evening.

Yield makes 1 serving

Number Of Ingredients 5

Ingredients

3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. T's)
1 teaspoon light butter (from a stick, not tub; I used Challenge Light)
1 teaspoon fresh lemon juice
1 teaspoon drained capers
Salt and pepper, to taste

Steps:

Boil the pierogies according to package directions. Reserve 1 tablespoon of the cooking liquid.
Meanwhile, add the butter and lemon juice to a small nonstick skillet over medium heat. Cook the mixture, stirring frequently, until the butter is just melted. Add the capers and the reserved cooking liquid, and continue heating until the sauce is warm, 1 to 3 minutes. Drain the pierogies and add them to the pan. Gently toss them until they are coated with the sauce. Season with salt and pepper. Serve immediately.
Calories: 199
Protein: 6g
Carbohydrates: 35g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
Fiber: 1g
Sodium: 647mg

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