Saturday, May 30, 2009

Pierogies, vegetables and Gorgonzola

Ingredients: 1-pound potato Pierogies 1 small Vidalia onion 1-cup mushroom sliced 1-1/2 cup asparagus 1- 1/2 cup beef broth 2 tbsp olive oil 1 tbsp cornstarch 3 oz Gorgonzola cheese Instructions: Add olive oil to pan and get hot. While the oil is getting hot put a two-quart pot of water on the stove and bring to a boil. Add all vegetables starting with the vegetables that take the longest to cook first. In this case it would be the asparagus first, then the mushrooms and onions on top. Add 1/4 cup of beef broth and put the lid on for 6 minutes. It is very important not to remove the lid. The vegetables are steaming. Once the water starts to boil put the Pirogues in. Turn the heat down to medium. Let cook. Now crumble your Gorgonzola cheese and combine the cornstarch and 1/4 cup of water, set aside. When the vegetables are done add the remaining vegetable broth. Spread the vegetables to the outer rim of the wok. Add the cornstarch mixture by stirring continually until thickened. Once the cornstarch is combined with the broth add the Pierogies. combine vegetables with Pierogies. Plat you meal and add crumbled Gorgonzola cheese. Point per serving 22 Servings 3 Bon-Appetite

1 comment:

  1. This looks delicious! I have never heard of pierogies. It looks like a ravioli sort of, am I right? What's inside them ? I have purchased the Rosetta pastas before, but I have never seen these. Where do you get them?