Parsnip Kale Pierogi

Check out a short video of me making the dish here

Spice profile: allspice, basil, black garlic, cinnamon, cloves, garlic, ginger, mace, marjoram, nutmeg, nutritional yeast, oregano, onion, porcini mushroom, rosemary, sage, thyme

You can do this, I promise—and if you’re short on time, I’ve included a simpler option below!

Ingredients:

• 2 medium eggs + 4 egg yolks

• 2 cups 00 flour or all-purpose flour

• Dash of salt

• ½ lb parsnips, chopped

• ½ lb potatoes, chopped

• 1 medium onion, chopped

• ⅓ lb kale, chopped

• 2 tsp Stock+Spice Parsnip Pierogi Seasoning

• Butter or oil (for frying)

• Sour cream, scallions, or applesauce (for serving)

Instructions:

Make the Dough:

1. In a food processor, combine 2 eggs and 4 egg yolks. Add 2 cups flour and a dash of salt. Mix for about 1 minute.

2. Turn the dough out onto a floured surface and knead into a ball for about 1 minute.

3. Wrap in cling wrap and let rest for 10 minutes.

4. Unwrap and knead again for 5 minutes, then rewrap and let rest for 30 minutes.

Prepare the Filling:

1. Place the chopped parsnips and potatoes in a pot of water. Bring to a boil, then reduce to a simmer until tender. Drain well.

2. In a separate pan, sauté the chopped onion in a little oil until translucent.

3. Add 2 tsp Stock+Spice Parsnip Pierogi Seasoning and cook for 1 minute.

4. Stir in the chopped kale with a splash of water, mix well, cover, and let steam for a few minutes. Then uncover and cook until the kale is tender.

5. Mash the potatoes and parsnips and mix with the kale and onions. Add a generous dash of salt. (Optional: you can add cheese here if you like!)

Assemble the Pierogi:

1. Cut a piece of dough (keep the rest wrapped). Roll out thinly using a rolling pin or pasta machine.

2. Use a large mason jar lid or cutter to cut out circles.

3. Place a dollop of filling in the center of each circle. Wet the edge with your finger, fold over, and seal the edges well.

Cook the Pierogi:

1. Bring a large pot of salted water to a boil. Add a handful of pierogi at a time. Boil for 2–4 minutes until they float.

2. Remove with a slotted spoon, rinse under cold water, and allow to air dry or pat dry.

3. Once all are boiled, heat a sauté pan with butter or oil. Fry the pierogi until golden brown on both sides.

Serve hot with sour cream and scallions or applesauce on the side. Enjoy!

Options & Tips:

• Short on time? Skip the dough and serve the mashed parsnip and potato mixture over a bed of wilted kale.

• Make ahead: After boiling, allow pierogi to cool. Freeze on a baking sheet, then transfer to a freezer bag.

• To reheat frozen pierogi: Sauté in butter or oil for about 10 minutes—medium heat for 5 minutes, then higher heat to brown, flipping often.