| previous | next |
Title: Parsnip Pierogies W/ Pickled Red Cabbage Slaw and Sauteed
Categories: Entree Vegetable Dumpling Poland Pickle
Yield: 24 Pierogies
| PICKLED RED-CABBAGE SLAW | ||
| 1/4 | c | Red-vine vinegar |
| 1 1/2 | tb | Sugar |
| 1 | ts | Caraway seeds, crushed |
| 1/4 | Small red cabbage, finely shredded | |
| Salt & freshly ground pepper | ||
| PIEROGI DOUGH | ||
| 1 | lg | Egg |
| 1/2 | c | Milk |
| 1 1/2 | tb | Sour cream |
| 1/2 | c | Water |
| 2 1/4 | c | All-purpose flour, or more as needed |
| PIEROGI FILLING | ||
| 1 1/2 | lb | Parsnips, peeled |
| 2 | Shallots, peeled | |
| 1 | ts | Unsalted butter |
| Freshly grated nutmeg | ||
| Salt & freshly ground pepper | ||
| 2 | ts | Freshly grated or prepared horseradish |
| 4 | oz | Farmer cheese or goat cheese |
| SAUTEED APPLES | ||
| 2 | ts | Unsalted butter |
| 2 | Apples, peeled if desired, cored, and thinly sliced | |
| 3 | ts | Sugar |
1. To make red-cabbage slaw, whisk together vinegar, sugar, and caraway seeds in a medium bowl. Toss in cabbage. Season with salt and pepper. Let marinate for at least i hour, or up to overnight.
2. To make pierogi dough, whisk together egg, milk, sour cream, and
~!- ! Origin: Fidonet<->Internet Gateway (1:102/125.99)
Ä Area: Meal-Master format recipes (Mailing List)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 197 Date: 28 Jan 97 19:53:47 From: John
Merkel Read: Yes Replied: No
To: All Mark: Subj:
02:mm-recipes Martha8&9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄÄ
ÄÄÄ Message-Id: <199701290353.UAA16167@in1.doitnow.com> To:
mm-recipes@idiscover.net From: John Merkel water. Stir in flour a little at a time until dough comes together. Turn
out onto a lightly floured board and knead until smooth and elastic, up to
10 minutes. Incorporate more flour if dough is too sticky. Cover dough with
plastic wrap and allow to rest for 1 hour.
3. To make filling, place parsnips in a medium saucepan and cover with
cold, salted water. Bring to a boil and simmer until tender, 20 to 25
minutes. Drain and put through a food mill to puree.
4. In a small saute pan, cook shallots in butter until soft, 1 to 2
minutes. Stir into puree and add nutmeg, salt, and pepper to taste. Remove
from heat and let cool slightly then mix in horseradish and cheese.
5. On a lightly floured board, roll out dough to 1/8 inch. Cut out circles
using a 3/4-inch-round cutter. Set circles aside on a floured tray. Place a
round T of filling on each circle. Lightly wet edges, fold over, and seal
by pinching.
6. To make sauteed apples, heat a medium saute pan over medium-high heat.
Melt butter, add apple slices, and toss to coat. Add sugar and toss again
to coat evenly. Cook until brown, about 5 minutes.
7. When ready to serve, bring a pot of salted water to a boil. Add
pierogies and boil for 5 minutes after they float to the surface; drain.
Pierogies can be eaten right away or browned in a small amount of butter.
Serve with red-cabbage slaw and sauteed apples.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary From:
John Merkel Date: 28 Jan 97 Meal-Master Format Recipes
(Mailing List) Ä
previous next