roasted potato and cauliflower pierogi

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Nutritional Info
  • Servings Per Recipe: 35
  • Amount Per Serving
  • Calories: 38.4
  • Total Fat: 0.2 g
  • Cholesterol: 0.7 mg
  • Sodium: 26.2 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.7 g

View full nutritional breakdown of roasted potato and cauliflower pierogi calories by ingredient
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From May Clean Eating Magazine From May Clean Eating Magazine
Number of Servings: 35


    2 small yukon gold potatoes
    1 1/2 c cauliflower florets
    3 cloves garlic smashed
    1 c white whole wheat flour
    1 c spelt flour
    1/4 t salt
    1/2 c plus 3 T greek yogurt
    1/2 c skim milk
    1/2 c farmers cheese (or quark or ricotta)
    4 scallions, thinly sliced


1. Preheat oven to 400F
\2. put potatoes, cauliflower, garlic and 1/4 c water in bakign dish. Cover with foil and raost for 30 to 45 minutes

3. to make dough, whisk together floursand salt. In a separate bowl, whisk together 3 T yogurt and milk. Add to flour to make dough. Kneed on lightly floured surface for 8 to 10 times.. Pat into a disk and wrap in plastic and refrigerate for 30 minutes.

4. Transfer roasted vegetables to a large mixing bowl and smash them together with a potato masher. Stir in cheese and scallions and refrigerate to cool.

5. Cut dough into 8 peices. Roll out each piece to 1/8 inch thick. Cut out circles with 3/4 inch cookie cutter. Put 1 tsp filling in each circle and fold over, crimping edges with fingers.

6. Bring large pot of water to a boil. Boil pierogis in batches of 10 to 12 for 5 minutes each.

Combine remaining scallions with remaining yogurt and serve with hot pierogiis

Number of Servings: 35

Recipe submitted by SparkPeople user ALISONSLP.

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