Cosmopolitan pierogie sauce: Difference between revisions

Latest revision as of 10:21, 7 December 2013

Named cosmopolitan for the variety of ingredients.

Start boiling the water for the pierogies in a pot
Slice pepper in half lengthwise, remove stem and seeds, clean, and dice.
Peel carrot and slice.
Brown the above pepper and carrots in olive oil in a large pan on medium. (~5 minutes)
Add syrup, vinegar, sugar, and salt, then reduce on high. (~5 minutes)
Add the pierogies to the boiling water.
Stir in peas, charnushka, thyme, and asafoetida, then simmer for about 10 minutes.
Remove and drain the pierogies when pasta turns pale. Add them to the pan.
Stir, heat on high for 1 minute, then serve hot.

Serves two to three.

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+Named cosmopolitan for the variety of ingredients.
+[[File:Cosmopolitan_pierogies_2013-12.jpg|256px|thumb|right|The finished meal]]
+===Ingredients===
+*1 carrot
+*1 fresh poblano pepper
+*3 tbs olive oil
+*1 tbs elderberry syrup
+*1 tsp balsamic vinegar
+* 1tsp sugar
+*1/2 tsp salt
+*1 lb peas
+*1 pinch charnushka seeds
+*1 tsp dried thyme
+*1 dash asafoetida (less than a pinch)
+* A pound of fresh or frozen, uncooked pierogies
+===Preparation===
+#Start boiling the water for the pierogies in a pot
+#Slice pepper in half lengthwise, remove stem and seeds, clean, and dice.
+#Peel carrot and slice.
+#Brown the above pepper and carrots in olive oil in a large pan on medium. (~5 minutes)
+#Add syrup, vinegar, sugar, and salt, then reduce on high. (~5 minutes)
+#Add the pierogies to the boiling water.
+#Stir in peas, charnushka, thyme, and asafoetida, then simmer for about 10 minutes.
+#Remove and drain the pierogies when pasta turns pale. Add them to the pan.
+#Stir, heat on high for 1 minute, then serve hot.
+Serves two to three.
 [[Category:Recipes]]