Brown Butter Sage Pierogies with Pomegranate Gremolata
An elegant, 15 minute appetizer that's sure to impress! Crispy pan fried cheddar pierogies are bathed in a nutty brown butter sauce with sage and topped with a bright, fresh pomegranate gremolata. Perfect for holiday entertaining.
Ingredients
- 2 tablespoons olive oil
- 1 16 oz box frozen cheddar pierogies (such as Mrs. T's)
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- Kosher salt to taste
- 1/3 cup pomegranate seeds
- 1/4 cup finely chopped fresh parsley
- 1 small lemon
Instructions
- Brown Pierogies: Heat olive oil in a large nonstick skillet over medium high heat. Add frozen pierogies in a single layer (do not overcrowd). Cook for 3-4 minutes per side, until golden brown and crispy.
- Make Brown Butter: After flipping, reduce heat to low. Add butter, sage leaves, and a big pinch of salt to the skillet. Cook for 1-2 minutes, swirling the pan, until the butter turns golden brown and smells nutty. The sage will become crisp.
- Make Gremolata: While pierogies cook, combine pomegranate seeds, parsley, lemon zest, juice from half the lemon, and a pinch of salt in a small bowl. Stir to combine.
- Serve: Transfer hot pierogies and brown butter sauce to a platter. Top generously with the fresh pomegranate gremolata. Serve immediately.
Notes
- Brown Butter Watch: Keep a close eye on the butter as it browns; it can go from perfect to burnt very quickly.
- Fresh is Best: The gremolata is best made fresh just before serving for the brightest flavor.
- Storage: Leftover cooked pierogies (without gremolata) can be stored in the fridge for up to 2 days. Reheat in a skillet to re crisp.
- Substitutions: For a dairy free version, use vegan butter and dairy free pierogies. Gluten free pierogies also work well.