Friday, July 22, 2011

Pierogi with Squash Blossoms

I picked up a couple bunches of zucchini flowers from the farmers market the other day. I could've stuffed them with ground beef, breaded and fried (like my parents do). I could've made a quesadilla. Or tossed them to pasta. But instead, I decided to add them to pierogi.

First, start caramelizing an onion. Low and slow, this takes about an hour. While that's happening, cook up some bacon and crumble it. Cut the squash flowers in half lengthwise and crosswise, removing the reproductive part of the flower. Briefly sauté (more of a wilt, really) the flowers in a little butter. Boil your pierogi, then pan fry them until crispy. Top the pierogi with onions, squash blossoms, bacon, and sour cream.


Heaven in a bowl. Pierogi by themselves are good. With onions, bacon and sour cream, even better. Adding squash blossoms cuts through all the carb and dairy richness, lending a brightness to the dish, "almost like peas", the Husband says. I'm not sure if they taste like peas, but they definitely have that green taste that is a welcome addition. So the next time you have pierogi, add some squash flowers. That way you can say you ate your vegetables.

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2 comments:

Messianic Crouton said...

Gonna try that stuffed and deep fried like your parents do...I have a whole garden of blossoms to burn through.

Vicki said...

Hi MC - please do, or send some to me!