Pierogies With Lemon Caper Butter Recipes

LEMON CAPER BUTTER SAUCE

Lemon Caper Butter Sauce image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Steps:

Crush capers in a small bowl with the back of a spoon.
Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g

CAPER-LEMON BUTTER

Caper-Lemon Butter image

Provided by Martha Stewart

Yield Makes about 1/2 cup

Number Of Ingredients 5

Ingredients

4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons salt-packed capers, rinsed well and drained
1 tablespoons finely grated lemon zest
1 clove garlic, minced (about 1 teaspoon)

Steps:

In a small bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper then loosely fold paper in half towards you and roll back and forth to form butter into a log pressing to remove any air pockets. Wrap parchment around butter, and then twist ends to seal and tie with twine. Refrigerate until firm, about an hour.

PIEROGIES WITH LEMON CAPER BUTTER

Pierogies with Lemon Caper Butter image

Though boxes of pierogies tend to provide many cooking options, my favorite for this dish (and many others) is to boil them. They stay nice and tender, and there's no need to add any fat. The flavor of this dish is subtle, so it's particularly great for those who aren't as in love with spicy foods as I am. Either way, though, it's a great, refreshing recipe for a summer evening.

Yield makes 1 serving

Number Of Ingredients 5

Ingredients

3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. T's)
1 teaspoon light butter (from a stick, not tub; I used Challenge Light)
1 teaspoon fresh lemon juice
1 teaspoon drained capers
Salt and pepper, to taste

Steps:

Boil the pierogies according to package directions. Reserve 1 tablespoon of the cooking liquid.
Meanwhile, add the butter and lemon juice to a small nonstick skillet over medium heat. Cook the mixture, stirring frequently, until the butter is just melted. Add the capers and the reserved cooking liquid, and continue heating until the sauce is warm, 1 to 3 minutes. Drain the pierogies and add them to the pan. Gently toss them until they are coated with the sauce. Season with salt and pepper. Serve immediately.
Calories: 199
Protein: 6g
Carbohydrates: 35g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 10mg
Fiber: 1g
Sodium: 647mg

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