Garlic and Shallot Pierogies
Garlic and Shallot Pierogies

Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, garlic and shallot pierogies. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Drizzle garlic head with oil, and wrap in foil. Place potatoes in a large bowl. Separate garlic cloves; squeeze to extract garlic pulp.

Garlic and Shallot Pierogies is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Garlic and Shallot Pierogies is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have garlic and shallot pierogies using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Garlic and Shallot Pierogies:
  1. Take 2.5 lbs Yukon gold potatoes
  2. Take 1 shallot finely chopped
  3. Take 10 garlic cloves finely chopped
  4. Prepare 1 tbsp Montreal seasoning
  5. Make ready 1 cup buttermilk
  6. Get 1 batch Homemade GF noodle dough, use your favorite recipe

Place each shallot bulb root-side down in a hole so that the top is level with the soil surface. In a saucepan, add shallots and garlic to olive oil. Add tomato paste and chopped roma tomatoes. Yukon gold potatoes, shallot finely chopped, garlic cloves finely chopped, Montreal seasoning, buttermilk, Homemade GF noodle dough, use your favorite recipe Linda n Daniel.

Instructions to make Garlic and Shallot Pierogies:
  1. Prepare the noodle dough
  2. Peel and cut the potatoes then boil until tender. The same as making mashed potatoes, that's what this is basically going to be just stuffed into a noodle.
  3. While the potatoes are boiling get the garlic and shallot finely chopped.
  4. When the potatoes are tender drain and return to the pot. Add all other ingredients besides the noodle dough to the potatoes and mash together.
  5. While the potatoes are mingling with the garlic and shallot roll the dough to about 1/8 inch thick and cut into rounds.
  6. Bring a pot of water to a boil.
  7. Add filling, lighty moisten the edges of the dough with water and crimp closed.
  8. Drop the pierogies into the boiling water a few at a time. When they float they are done. When done move to an oiled baking dish and keep in the oven at the lowest temperature to keep warm.
  9. Repeat step 8 until all are done.
  10. Serve with apple cider gravy. Or serve with anything or just have on their own, they are great just by themselves!

Fried Pierogies w/ Sour Cream n Chives. of frozen pierogies, container sour cream n chives, oil to fry. Remove from heat, return garlic and shallots to pan, and keep warm while cooking pasta. Growing Information: For planting in Fall (French & Dutch), plant late in Fall, several weeks before ground freezes. For Spring planting (Dutch only,) plant as soon as ground thaws, or while soil is still cool. Add the remaining olive oil to a pan and heat over medium-high heat.

So that is going to wrap this up for this special food garlic and shallot pierogies recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!