Potato Pierogies with Sauerkraut and Carrots

Step 1

Bring a large pot of salted water to a boil. Add the 12 frozen pierogies and cook until they float and are tender, about 5 minutes. Drain well.

Step 2

While the pierogies cook, peel and grate the 1 medium carrot. Thinly slice the 2 green onions, separating white and green parts.

Step 3

In a large skillet, melt 2 tbsp of the butter over medium heat. Add the grated carrot and white parts of the green onions, cook until softened, about 3 minutes.

Step 4

Add the drained pierogies and 1 cup sauerkraut to the skillet. Cook, stirring gently, until the pierogies are golden and the sauerkraut is heated through, about 5 minutes.

Step 5

Push everything to one side. Add the remaining 1 tbsp butter and 0.25 cup breadcrumbs to the empty side. Toast, stirring, until golden, about 2 minutes. Toss everything together and top with the green onion greens.