At a Glance
- Prep Method: null
- Yield: 1
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Recipe By: United States Potato Board
Ingredients
- 1 3/4 pounds white potatoes, peeled and cut into large cubes
- 6 tablespoons goat cheese, crumbled
- 12 tablespoons margarine, divided
- 2 tablespoons whole milk
- 1 tablespoon chopped chives
- Sea salt and white pepper
- 1/4 cup olive oil
- 1 cup sliced leeks
- 2 teaspoons minced garlic
- 2 cups heavy cream
- 1/4 ounce dried morels, rehydrated and drained
- 16 (6-inch square) eggroll wrappers
- 16 thin slices prosciutto
- 1 1/2 pounds mixed baby arugula and spinach
Preparation
Place potatoes in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer until fork tender. Drain potatoes, put through a ricer or mash with a potato masher. Stir in goat cheese, 8 tablespoons of the margarine, and the milk. When goat cheese starts to melt, stir in chives and season with salt and pepper.
To make cream sauce, in saucepan over medium heat, melt remaining 4 tablespoons margarine with the olive oil. Add leeks and garlic; cook, stirring occasionally, until leeks are translucent. Stir in cream; add morels and season with salt and pepper. Reduce heat and simmer, stirring frequently, until sauce is reduced by half.
To assemble pierogi, place one egg roll wrapper on work surface. Place one slice of prosciutto on top of wrapper. Place 2 heaping tablespoons potatoes on the prosciutto and fold sides of prosciutto over. Brush water on all edges of wrapper; fold into a triangle, pressing on the edges to deal. Repeat with remaining ingredients to make 16 pierogi. In a large pot of boiling water, cook pierogi for 4-5 minutes, or until wrappers are translucent. While pierogi are cooking, heat a small amount of olive oil in a skillet; add arugula and spinach. Stir 1-2 minutes or until wilted. Divide pierogi among 4 plates; spoon cream sauce over. Garnish with arugula and spinach.
Attribute to Marissa Hines, New Classics Winner of the US Potato Board CIA Recipe Contest
