Parsnip Pierogies W Pickled Red Cabbage Slaw

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Parsnip Pierogies W Pickled Red Cabbage Slaw

PICKLED REDCABBAGE SLAW:

1/4 cup red-vine vinegar

1 1/2 tbsp sugar

1 tsp caraway seeds, crushed

1/4 small red cabbage, finely shredded

1 salt & freshly ground pepper

PIEROGI DOUGH:

1 large egg

1/2 cup milk

1 1/2 tbsp sour cream

1/2 cup water

2 1/4 cup all-purpose flour, or more as needed

PIEROGI FILLING:

1 1/2 lb parsnips, peeled

2 shallots, peeled

1 tsp unsalted butter

1 freshly grated nutmeg

1 salt & freshly ground pepper

2 tsp freshly grated or prepared horserad, ish

4 oz farmer cheese or goat cheese

SAUTEED APPLES:

2 tsp unsalted butter

2 apples, peeled if desired, cored, a, nd thinly sliced

3 tsp 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

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.

 

Source: Martha Stewart Living/Feb. & March/94

Formatted by Chupa Babi in MC: 12.26.06

 

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