Pierogies With Tomatoes Caramelized Onions And Dill Food
PIEROGIES WITH TOMATOES, CARAMELIZED ONIONS AND DILL
An eastern European take on on ravioli, this Polish dish is just as comfortable with store bought cheese pierogies and a lively sauce of tomatoes, onions with dill & caraway seeds. This is comfort food alright! Gourmet Magazine, October, 2007.
Provided by Manami
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to a boil in a large pot, then reduce heat and keep at a bare simmer, covered, until ready to use.
- While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook caraway seeds and bay leaf, stirring, until fragrant, about 30 seconds.
- Add onions and cook, stirring occasionally, until golden, 12-15 minutes.
- Increase heat to high and cook, stirring frequently, until onions are dark brown and are caramelized.
- Carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes.
- Stir in dill and discard bay leaf.
- Boil pierogies according to package directions (5 to 7 minutes), then drain.
- Serve topped with tomato sauce and a dollop of sour cream.
PIEROGIES WITH TOMATOES, BROWNED ONIONS, AND DILL
Provided by Paul Grimes
Categories Food Processor Cheese Dairy Onion Potato Tomato Vegetable Side Quick & Easy Cheddar Root Vegetable Fall Winter Dill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to a boil in a large pot, then reduce heat and keep at a bare simmer, covered, until ready to use.
- While water comes to a boil, thinly slice onions in a food processor fitted with slicing disk. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook caraway seeds and bay leaf, stirring, until fragrant, about 30 seconds. Add onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Increase heat to high and cook, stirring frequently, until onions are dark brown and just beginning to char, about 2 minutes. Carefully stir in tomatoes with their juice, broth, sugar, 3/4 teaspoon salt, and 1/2 teaspoon pepper (juices may spatter) and simmer 3 minutes. Stir in dill and discard bay leaf.
- Boil pierogies according to package directions (5 to 7 minutes), then drain. Serve topped with tomato sauce.
PIEROGIES WITH SAUSAGE, PEPPERS AND ONIONS
I found this recipe in Woman's World magazine. When I made this recipe I've baked my sausages for 30 minutes at 350 in a 1"-inch of water. During baking I've cooked my peppers, onions added the garlic for the last 5 minutes. After peppers and onions are tender I added my sliced sausages to brown them. I boiled my Pierogies for 15 minutes. I have added my pierogies to my sausage mix or I just top the pierogies with the sausage mix as serving. I skipped the mozzarella.
Provided by internetnut
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large nonstick skillet over medium-high heat, cook sausage until browned, 5 minutes. Remove from skillet; cut into 1/4"-thick slices.
- In same skillet, heat 1 tablespoon oil over medium heat. Add garlic; cook, stirring, until fragrant, 1 minute. Add onion, peppers, sausage, 1/4 teaspoon salt and pepper; cook, stirring, until sausage is cooked through and onions and peppers are tender, 5 minutes.
- Stir in pierogies and 1/3 cup water. Cover; cook until pierogies are cooked through, 5 minutes. Gently stir; top with cheese. Cover; cook until cheese is melted, 2 minutes. If desired, serve sprinkled with chopped fresh parsley.
Nutrition Facts : Calories 286.7, Fat 21.5, SaturatedFat 8.8, Cholesterol 63.3, Sodium 542.2, Carbohydrate 7.4, Fiber 1.7, Sugar 3.3, Protein 15.9
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