Parsnip Kale Pierogi!
Babushka Nolah Approves!
First off, I just want to take a moment to thank everyone who sent their support this past week.
It really is true: there are more kind people in this world than unkind ones. Every email you sent, every kind word at the grocery store—they all brightened my week. I hope you know how much that support matters, not just to me, but to all of us. We have a wonderful community here, and we’re lucky to be part of it. Heads up, friends: the times are turbulent, but we are strong, and we’ll make it through—together.
This week’s recipe is for Parsnip Pierogi Recipe below—a fresh take on a classic Polish dish. And don’t worry—if you’re pressed for time, I’ve included some tips to make it simpler without losing the magic.
This Week’s Veggie/Goldi box: Kale, carrots, onions, parsnips, scallions, salad radish, and potatoes!
This Week’s Spice from Stock+Spice: Sweet Parsnip Pierogi Seasoning
Getting stuck with what to do with the veggies? Don’t forget the Josh’s Noshes Recipe Finder. Plug in something like turnips and see what recipes pop up, (grated roasted turnip—yum)!
Josh’s Noshes
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:
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.
Turn the dough out onto a floured surface and knead into a ball for about 1 minute.
Wrap in cling wrap and let rest for 10 minutes.
Unwrap and knead again for 5 minutes, then rewrap and let rest for 30 minutes.
Prepare the Filling:
Place the chopped parsnips and potatoes in a pot of water. Bring to a boil, then reduce to a simmer until tender. Drain well.
In a separate pan, sauté the chopped onion in a little oil until translucent.
Add 2 tsp Stock+Spice Parsnip Pierogi Seasoning and cook for 1 minute.
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.
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:
Cut a piece of dough (keep the rest wrapped). Roll out thinly using a rolling pin or pasta machine.
Use a large mason jar lid or cutter to cut out circles.
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:
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.
Remove with a slotted spoon, rinse under cold water, and allow to air dry or pat dry.
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.
