What kind of Polish girl would I be if I didn’t turn pierogis into the perfect weeknight dinner with this Vegetable & Pierogi Skillet?
Maybe I’m not a perfect Polish girl; after all, these pierogis weren’t homemade (sorry, Grandma Cookie). I picked them up from my grocery store, and they were fresh, not frozen, so I was curious to give them a try. These were made by Kasia, and I sampled the Cheddar and Potato pierogis, and their Potato & Onion ones as well. I give them a big Polish thumbs up.
Pierogis are so hearty on their own, but adding in a colorful array of veggies is like giving the ‘rogis a strong army of worthy soldiers. I fried up fresh broccoli, peppers, asparagus, and of course, onions until totally tender and caramelized. Tomatoes were a last minute addition to bring some acidity as a balance for the richness. Their juices mix with the butter to make an instant sauce that coats everything beautifully.
Frying veggies and golden brown pierogis is pretty much foolproof. This is a guaranteed win for a weeknight meal, and you know the whole family will love it. Go ahead and add kielbasa or sausage or steak for your meat eaters, or enjoy as it. I don’t care if you’re Polish or not; pierogis and veggies are an instant hit.
A Few Tips Before You Get Cooking:
- The key to making the veggies tender is cooking them low and slow, and keeping them covered. That will let them steam.
- The smaller you chop your veggies, the faster they’ll cook.
- To caramelize the onions, keep your stirring to a minimum. If you’re constantly moving the onions around, they won’t get color.
Vegetable and Pierogi Skillet
By The Smart Cookie Cook
- 1 large sweet onion, sliced
- 2 dozen Kaisa’s Pierogis
- 12 tbsp. unsalted butter
- 3 cups chopped broccoli
- 2 cups chopped asparagus
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- 1/2 cup cherry tomatoes, halved
- 2 tsp. minced garlic
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- Bring a medium-sized skillet to medium-low heat and melt 6 tbsp. of butter. Add the onions. Cover and cook until golden brown, stirring occasionally, about 20 minutes. Drain and return excess butter to the pan.
- In a large skillet over medium-low heat, melt 6 tbsp. of butter. Add the broccoli, peppers, asparagus, and tomato then cover and cook, stirring, occasionally, until tender, about 15 minutes. Stir in salt and pepper.
- Meanwhile, bring the pan with the extra butter leftover from the onions to medium heat. Add the pierogis, about 8 at a time, and brown on each side. When finished, transfer to a plate lined with paper towels to sop up extra grease.
- Once the veggies are done to your liking, turn off heat and place pierogis on top. Cover and let sit for 2 minutes to let the pierogis steam to make them warm again and to take on some of the flavor of the veggies. Serve and enjoy.