Organic Valley Pasture-Raised Ghee Clarified Butter Description
Organic Valley Pasture-Raised Organic Ghee Clarified Butter is prized for its rich, nutty flavor and its versatility. Ghee butter is slowly simmered to remove excess water while preserving hints of sweetness and roasted nuts. This lactose free butter is casein free and shelf stable for easy storage. An ideal cooking and baking butter, ghee can replace oil or organic butter in your favorite recipes.
- One 13-ounce jar of Organic Valley Organic Ghee
- Clarified Butter Ghee butter prized for its enticing aroma, and rich, buttery, nutty flavor
- Casein free and lactose free butter that is great for sauteing
- Great cooking and baking butter with a high smoke point
- Use this organic butter in your favorite recipes, or try it in your morning coffee
- USDA Certified Organic - we never use GMOs, antibiotics, synthetic hormones or toxic pesticides
Directions
Simply use ghee wherever you would use cooking oil. Its 435oF smoke point makes ghee great for high-heat cooking.
Free Of
Casein, GMOs, lactose, salt.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (5 g)
Servings per Container: 74
| Amount Per Serving | % Daily Value |
|
| Calories | 45 | |
|
| Total Fat | 5 g | 6% |
|
| Saturated Fat | 3 g | 15% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 15 mg | 4% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Incl. 0g Added Sugars | g | 0% |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 0 mg | 0% |
|
| Vitamin A | 40 mcg | 4% |
|
Other Ingredients: Organic butterfat (milk), organic butter (pasteurized organic sweet cream (milk), lactic acid).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Blueberry Pierogis With Orange Zest
[vc_row][vc_column][vc_column_text]Indulge in a delightful dessert with these homemade blueberry pierogi. Bursting with tart blueberries, brown sugar and a hint of citrusy orange zest, these tender dumplings are a delicious way to enjoy summer's bounty. Topped with a refreshing sauce made with Greek yogurt, honey and a touch more orange zest, they offer a perfect balance of flavors and textures. And the best part? They freeze beautifully, so you can enjoy a taste of summer anytime you crave it.
Blueberry Pierogis With Orange Zest
Dough
- 4 cups all-purpose flour
- 1/4 cup cornstarch
- 1-1/2 cup hot water
- 1-1/2 tsp. Himalayan salt
- 1 Tbsp. melted ghee
Filling
- 1 cup fresh or frozen blueberries
- 1/3 cup light brown sugar
- 1-2 tsp. orange zest
Topping
- 1/3 cup sour cream or Greek yogurt
- 2-3 Tbsp. unfiltered honey
- Pinch of Himalayan salt
- 1-2 oranges for zest
Cooking
- 4 quarts boiling water
- 2 tsp. Himalayan salt
- In large bowl, sift flour, cornstarch and salt. Carefully add hot water and knead with spatula, by hand or a mixer for 5-8 min. Dough should not be too sticky. Cover with towel or plastic wrap and let rest 30 minutes.
- In small bowl, combine blueberries, orange zest and sugar to make the filling.
- Sprinkle flour on work surface and roll out half the dough to 1?8'' thickness.
- Meanwhile, prepare boiling water in 4-quart pan with salt.
- Use a 3-inch cookie cutter to make circles in dough. Stretch the circles with your fingers.
- To assemble pierogis, spoon blueberry mixture with 3-4 blueberries in the center, carefully press edges together and pinch until completely closed. Use a mixture of flour and water as paste if needed to keep edges together.
- Once pierogis are assembled, carefully drop 4-6 in boiling water. They will sink to the bottom and then float. (Note: Carefully wiggle pierogis to prevent them from sticking on the pot).
- When pierogis float to the top, cook an additional 2-3 minutes after the floating process. Scoop out with a small colander.
- To make dipping sauce, add sour cream, honey, orange zest and a pinch of salt to balance the flavors.
- Serve warm or freeze for later.
Grab these ingredients and more for your baking adventures at Vitacost.
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