Video: Cooking with Potatoes
Mashed potatoes, scalloped potatoes, sweet potatoes, even purple potatoes! Chef Jo offers some tips and tricks where potatoes are concerned, plus a guide to each.
- 2 small Yukon gold potatoes (8 to 10 oz), peeled and cut into 1-inch chunks
- 1 1/2 cups cauliflower florets (about half 1 small head or around 6 oz, a little less than 1/2 lb)
- 3 cloves garlic, smashed
- 1 cup white whole-wheat flour (such as King Arthur Flour), plus more for kneading, rolling and cutting
- 1 cup spelt flour
- 1/4 tsp kosher salt
- 1/2 cup plus 3 tbsp Greek yogurt, divided
- 1/2 cup milk
- 1/2 cup farmer's cheese (4 oz)
- 4 scallions, green and white parts separated and thinly sliced
- Preheat oven to 400°F.
- Put potatoes, cauliflower, garlic and 1/4 cup water in a 9 x 9-inch baking dish. Cover loosely with foil or a glass lid and transfer to oven. Roast vegetables for 30 to 45 minutes, until very tender.
- While vegetables are roasting, make dough: Whisk together flours and salt in a large mixing bowl. In a separate small bowl, whisk together 3 tbsp yogurt and milk until completely combined. Make a well in the centre of the dry ingredients and slowly add wet ingredients, stirring in a bit of the flour to create very loose dough. Once wet and dry ingredients have combined completely, turn loose dough out onto a lightly floured work surface. Knead dough for about 8 minutes, until it becomes smooth and supple. Pat dough down into a disk, wrap in plastic and refrigerate for at least 30 minutes.
- Transfer roasted vegetables to a large mixing bowl and smash them with a handheld potato masher until they resemble mashed potatoes. Stir in cheese and white parts of scallions. Refrigerate to cool completely. (The filling can be made up to 3 days in advance.)
- After dough has rested, cut it into 8 pieces. Working with 1 piece at a time (cover the other pieces with a kitchen towel as you work), roll out dough at least 1/8-inch thin. (On a hand-crank pasta roller, run dough through the fifth setting on the machine.) Cut out circles with a 3 1/4-inch cookie cutter. Repeat with remaining pieces of dough. Scoop out 1 tsp of chilled filling and set in the center of each dough circle. Dip your fingertip in water and run it along the edge of 1 side of dough circle. Fold top half of dough circle over filling to meet bottom half edge. Press down gently with the palm of your hand and then run your fingers around filling mound to push out any air. Pinch edges of dough together. Work in batches of about 12 pierogi and arrange them on a floured baking sheet as you work. Transfer batches to the freezer until all the pierogi have been formed.
- Bring a large pot of water to a boil. Remove pierogi from freezer and boil them in batches of 10 to 12 for 5 minutes or until dough is tender and filling is hot. Lift pierogi out of water with a slotted spoon, transfer to a serving platter and keep them covered and warm. Wait until water returns to a boil before dropping in next batch.
- Combine green parts of scallions with remaining 1/2 cup yogurt and serve alongside hot pierogi.
- Before our clean makeover, the Kennedy family topped their pierogi with melted butter, fried onions and full-fat sour cream.
- To lighten up the their pierogi pairings, opt for caramelized onions. Simply heat a skillet over medium-high heat for 1 to 2 minutes. Add 1- to 2-tsp olive oil and roughly chopped onions. Stir occasionally. After about 5 minutes, the onions will start to caramelize and you will need to stir constantly for the next 5 minutes. Be careful to brown and not burn the onions.
- If you’d like to turn this clean topping into a pierogi dip, simply allow your cooked onions to cool, add them to the bowl of a food processor with sour cream or yogurt and pulse until smooth. Chill for about an hour before serving.
- Serving Size: 6 pierogi
- Calories: 220
- Carbohydrate Content: 41 g
- Fat Content: 1.5 g
- Fiber Content: 5 g
- Protein Content: 13 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 190 mg
- Sugar Content: 3 g