inthekitchen
Perogy Bowl
Local producer Perogy Planet shares
its exclusive recipe used in this
hearty bowl.
INGREDIENTS
Sweet Potato Perogies
4 cups all-purpose flour
2 Tbsp salt
1 1/2 cups warm water
4 lbs sweet potato, peeled
1 large onion, diced and fried
1/2 lb goat cheese
1 tsp salt
1 tsp sugar
Dill Sour Cream
2 cups sour cream
2 Tbsp fresh dill, chopped
1 1/2 tsp lemon juice
pinch of salt and pepper
14
ciao! /aug/sep / two thousand nineteen
Roasted Beets
4 large beets
METHOD
Sweet Potato Perogies
1. Mix flour and salt, then add
warm water. Mix with hands until
mixture stays together.
2. Place on a floured surface and
knead until smooth. Divide into 4
pieces, and place into a container
to rest.
3. To make filling, boil sweet
potatoes until soft. While hot,
mix in onion, goat cheese, salt
and sugar. Set aside.
5. Place rested dough on floured
surface, dusting both sides. Roll
out until 1/4” thick, then use a
glass to cut out circles.
6. Place filling in circles and fold
over, pinching the perogy closed.
7. Bring large pot of water to a soft
boil, then add perogies, cooking
until they float to the top.
Dill Sour Cream
1. Combine all ingredients.
Roasted Beets
1. Wrap beets individually in tin
foil, then place on a sheet pan.
Bake at 350°F for 20 mins (or
longer depending on size).
2. Unwrap beets and peel. Cut
beets into wedges, then set aside.
ASSEMBLY
1. Separate perogies and beets into
6 bowls, garnishing with spinach
and more goat cheese. Serve with
dill sour cream.
Yield 6 servings