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Parsnip pierogies w/ pickled red cabbage slaw

Yield: 24 Pierogies M

Ingredients:

• 1/4 c Red-vine vinegar
• 1 1/2 tb Sugar
• 1 ts Caraway seeds crushed
• 1/4 Small red cabbage

Instructions:

finely -shredded Salt & freshly ground pepper MMMMM-----------------------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 MMMMM----------------------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 MMMMM-----------------------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 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

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