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Receta Parsnip Pierogies With Pickled Red Cabbage Slaw And Sauteed
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Ingredientes
- 1/4 c. Red-vine vinegar
- 1 1/2 Tbsp. Sugar
- 1 tsp Caraway seeds, crushed
- 1/4 sm red cabbage, finely shredded
- Salt & freshly grnd pepper
- 1 lrg Egg
- 1/2 c. Lowfat milk
- 1 1/2 Tbsp. Lowfat sour cream
- 1/2 c. Water
- 2 1/4 c. All-purpose flour, or possibly more as needed
- 1 1/2 lb Parsnips, peeled
- 2 x Shallots, peeled
- 1 tsp Unsalted butter
- Freshly grated nutmeg
- Salt & freshly grnd pepper
- 2 tsp Freshly grated or possibly prepared horseradish
- 4 ounce Farmer cheese or possibly goat cheese
- 2 tsp Unsalted butter
- 2 x Apples, peeled if you like, cored, and thinly sliced
- 3 tsp Sugar
Direcciones
- 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 possibly up to overnight.
- 2. To make pierogi dough, whisk together egg, lowfat milk, lowfat sour cream, and water.
- Stir in flour a little at a time till dough comes together. Turn out onto a lightly floured board and knead till smooth and elastic, up to 10 min. 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 cool, salted water. Bring to a boil and simmer till tender, 20 to 25 min. Drain and put through a food mill to puree.
- 4. In a small saute/fry pan, cook shallots in butter till soft, 1 to 2 min. Stir into puree and add in nutmeg, salt, and pepper to taste. Remove from heat and let cold slightly then fold 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 Tablespoons of filling on each circle. Lightly wet edges, fold over, and seal by pinching.
- 6. To make sauteed apples, heat a medium saute/fry pan over medium-high heat.
- Heat butter, add in apple slices, and toss to coat. Add in sugar and toss again to coat proportionately. Cook till brown, about 5 min.
- 7. When ready to serve, bring a pot of salted water to a boil. Add in pierogies and boil for 5 min after they float to the surface; drain.
- Pierogies can be eaten right away or possibly browned in a small amount of butter.
- Serve with red-cabbage slaw and sauteed apples.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 12 servings | |
| Calories 192 | |
| Calories from Fat 37 | 19% |
| Total Fat 4.2g | 5% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 57mg | 2% |
| Potassium 275mg | 8% |
| Total Carbs 33.35g | 9% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.23g | 5% |
| Protein 5.9g | 9% |
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