Parsnip Pierogi with Pickled Red Cabbage and Sauted Apples

Ingredients

Makes 2 dozen

  • 1/4 cup red-wine vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon caraway seeds, crushed
  • 1/4 small red cabbage, finely shredded
  • Salt and freshly ground black pepper
  • 1 large egg
  • 1/2 cup milk
  • 1 1/2 tablespoons sour cream
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 2 1/2 pounds parsnips, peeled
  • 2 shallots
  • 1 teaspoon unsalted butter
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • 2 teaspoons freshly grated or prepared horseradish
  • 4 ounces farmer cheese or goat cheese
  • 2 teaspoons unsalted butter
  • 2 apples

Description

The Pierogi Can Be Assembled Ahead Of Time And Refrigerated On A Lightly Floured Baking Sheet, With Waxed Paper Between The Layers To Keep Them From Sticking Together.

Martha Stewart Favicon Martha Stewart
View Full Recipe

Back to top