Jump to content
IndiaDivine.org

Pierogi filling #2 - Potato Onion

Rate this topic


Guest guest

Recommended Posts

* Exported from MasterCook *

 

Potato Onion Filling for Pierogi's

 

Recipe By : Friendly Foods Magazine

Serving Size : 8 Preparation Time :0:00

Categories : Fillings & Frostings Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium potatoes -- peeled and quartered

2 tablespoons smoked yeast -- optional

1 teaspoon sea salt

1/2 teaspoon black pepper

1 tablespoon unrefined corn oil

OR margarine

1 cup onion -- finely diced

5 ounces firm silken tofu

 

*You can make smoked yeast by adding 6 drops of natural liquid hickory smoke to

regular or nutritional yeast.

 

Place the potatoes in a pot of water with a pinch of salt, cover, and cook until

tender (about 30 minutes). Drain the cooked potatoes and mash them immediately

until they are smooth, using a processor or potato ricer. You should have 4

packed cups of mashed potatoes. Add the yeast, salt and pepper to the potatoes.

 

Sauté the onions in the oil until they are translucent. Blend the tofu until

smooth, or put it through the potato ricer. Stir the onions and tofu into the

mashed potatoes. This filling should keep in the refrigerator for about a week.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : This recipe is brought to you via the courtesy of the Women.com website.

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...