Lemon Broccoli Pierogy Skillet
Ingredients
- 1 bag Classic Cheddar
- 12 ounces olive oil, divided
- 3 yellow onions, sliced
- 15 cloves garlic, minced
- 6 teaspoons dried basil
- 1 ½ pounds vegetable broth
- 6 ounces fresh lemon juice
- 3 pounds broccoli, chopped into florets
- 6 tablespoons lemon zest
- 1 ½ pounds milk
- 1 ½ ounces cornstarch
- 9 ounces Parmesan cheese, grated
- Salt, to taste
- Pepper, to taste
Directions
- Heat half of the olive oil in a non-stick skillet over medium heat. Add pierogies and cook 8 minutes or until golden brown, turning occasionally. Remove from skillet.
- In the same skillet, heat remaining olive oil over medium heat. Add onions and cook 3-4 minutes or until softened. Add garlic and basil; cook 30 seconds, stirring constantly.
- Add broth, lemon juice, broccoli and lemon zest. Bring to a simmer, cover, and steam for 2-3 minutes until broccoli is bright green and tender.
- While the broccoli is cooking, whisk together the milk and cornstarch. Stir in milk mixture and Parmesan cheese. Simmer, uncovered, 1 minute, until the sauce has thickened slightly. Return pierogies to the skillet and continue to simmer until they are heated through.
- Season with salt and pepper to taste before serving.
