{"id":4999,"date":"2019-01-17T09:26:29","date_gmt":"2019-01-17T09:26:29","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1685"},"modified":"2025-06-23T16:06:41","modified_gmt":"2025-06-23T16:06:41","slug":"leeks-garlic-thyme-saute-2","status":"publish","type":"post","link":"https:\/\/pelmen.com\/us\/leeks-garlic-thyme-saute-2\/","title":{"rendered":"Leeks, Garlic & Thyme Saut\u00e9"},"content":{"rendered":"

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Leeks, Garlic & Thyme Saut\u00e9<\/h2>\n

\t\t<\/p>\n

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  • 1 pkg. (454g) Pelmen Foods Perogies<\/li>\n
  • 1 tbsp. Olive oil<\/li>\n
  • 2 tbsp. Unsalted butter<\/li>\n
  • 1 Large garlic clove (minced)<\/li>\n
  • 1 \u00bd cup Leeks (thinly sliced, white & light green parts)<\/li>\n
  • 1 tbsp. Fresh thyme leaves<\/li>\n
  • Salt & fresh ground pepper<\/li>\n<\/ul>\n

    Possible Toppings: Sour Cream, Greek Yogurt.<\/h4>\n<\/p><\/div>\n
    \n
      \n
    1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.<\/li>\n
    2. In a large skillet over medium heat, melt butter with oil. Add garlic, leeks, thyme and season with salt and pepper, saut\u00e9 for 3-4 mins until garlic is translucent and leeks have softened.<\/li>\n
    3. Add perogies to the skillet and saut\u00e9 for another 1-2 mins stirring to mix well.<\/li>\n
    4. Place on platter and serve warm.<\/li>\n<\/ol><\/div>\n
      \n\t\t\t<\/div>\n<\/div>\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      Leeks, Garlic & Thyme Saut\u00e9 1 pkg. (454g) Pelmen Foods Perogies 1 tbsp. Olive oil 2 tbsp. Unsalted butter 1 Large garlic clove (minced) 1 \u00bd cup Leeks (thinly sliced, white & light green parts) 1 tbsp. Fresh thyme leaves Salt & fresh ground pepper Possible Toppings: Sour Cream, Greek Yogurt. Bring a large pot […]<\/p>\n","protected":false},"author":1,"featured_media":5169,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default","default","default","default"],"wpupg_custom_image":["https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Leeks-1-1-400x375-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Leeks-1-1-400x375-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Leeks-1-1-400x375-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Leeks-1-1-400x375-1.jpg"],"wpupg_custom_image_id":[0,0,0,0]},"categories":[163,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4999"}],"collection":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/comments?post=4999"}],"version-history":[{"count":2,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4999\/revisions"}],"predecessor-version":[{"id":5170,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/4999\/revisions\/5170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media\/5169"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media?parent=4999"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/categories?post=4999"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/tags?post=4999"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}