Holiday Pierogies

CATEGORY Main Dish, Pasta

SERVING SIZE 139 g ( size description n/a )

SERVINGS PER RECIPE 2

  • 6 CBF Pierogies, cooked in boiling water for 3 minutes
  • 2 Tbs butter
  • 1/4 leek (23 g), chopped
  • 1/4 small celery stick (10 g)
  • 1/4 cup butternut squash (35 g), thinly sliced
  • 1 tsp CBF Chicken Consomme
  • 1/2 cup prepared CBF Alfredo Sauce
  • 1/4 tsp ground nutmeg salt & pepper to season
  • Saute leek and celery for a few minutes in 2 T of butter
  • Add squash and saute for a few minutes more.
  • Add chicken consomme and cover. Cook on low for about 20 minutes.
  • Check seasoning. Add nutmeg and season with salt and pepper to taste.
  • Add prepared alfredo mix to pan.
  • Mix well and add to cooked pierogies.
Per Recipe Per Serving
Phe, mg 92 46
Leu, mg 146 73
Protein, g 2.4 1.2
Calories 600 300