Subj : 10/8 Nat'l Pierogi Day 4
To   : All
From : Dave Drum
Date : Tue Oct 07 2025 02:54 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sheet-Pan Pierogies w/Brussels Sprouts & Kimchi
 Categories: Vegetables, Pasta, Herbs, Dairy
      Yield: 4 servings
 
      1 lb Brussels sprouts, trimmed
           - and halved
  1 1/2 c  Cabbage kimchi
      5 tb Extra-virgin olive oil; more
           - for drizzling
           Salt & black pepper
     26 oz (2 bags fresh or frozen
           - cheese or potato pierogies
           - no need to thaw
    1/2 sm Lemon; to serve
           Handful of chopped dill, for
           - serving

MMMMM----------------------DILL SOUR CREAM---------------------------
    3/4 c  Sour cream
    1/4 c  Chopped dill
      1 tb Extra-virgin olive oil
      1 ts Lemon juice
    1/2 ts Kosher salt
 
  Set a rack in the lower third of the oven and heat oven
  to 400ºF/205ºC. Add the brussels sprouts and kimchi to a
  rimmed sheet pan. (A small amount of kimchi juice is
  fine and adds lots of flavor.) Drizzle with 2
  tablespoons oil and season with salt and black pepper,
  and toss to combine.
  
  Prepare the dill sour cream: Combine the sour cream,
  dill, oil, lemon and salt in a small bowl and whisk to
  combine. If the cream is too thick, add a tablespoon of
  water. (You are looking for the consistency of heavy
  cream.)
  
  After 15 minutes, remove the pan from the oven and add
  the pierogies. Drizzle everything with the remaining 3
  tablespoons oil, and, using a spatula, toss everything
  together. Return to the oven, and roast until the
  brussels sprouts are tender, and the pierogies are
  puffed and golden, another 20 to 25 minutes. (Don’t flip
  the pierogies.)
  
  Drizzle with olive oil, scatter with dill, and serve
  with dill sour cream and halved lemon.
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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