“I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Cooking stock from scratch with all natural ingredients is the best flavor booster you can use. A good stock requires hours of simmering vegetables, bones, herbs and seasonings. Frequent tasting and adjusting ingredients to get that perfect flavor for your homemade soups, stews, gravies and more.
What if I told you that Progresso took the time and guesswork out of making delicious cooking stock while keeping it “real”?
Progresso cooking stock in chicken, unsalted chicken and vegetable varieties brings the best, richest bone broth and vegetables together to make a natural flavor enhancer.
I gave Progresso Vegetable Cooking Stock a try.
No artificial ingredients here:
I wanted to give my pierogies a facelift. Traditional white potato and cheese are good but I had a different take in mind.
I love mashed sweet potatoes but their flavor can be one dimensional. If I wanted to put them in dough as pierogies I needed to up my game.
That’s where Progresso Cooking Stock came in to play.
I started by cooking the sweets and veggies in Progresso Vegetable Cooking Stock.
Using Progresso Vegetable Cooking Stock as the base for the sauce really brought out the flavor!
These Sweet Potato Pierogies make a great side dish for any meal. Chocked full of vegetables in a delicate dough with a smooth vegetable sauce.
Blanch and freeze them for a quick alternative to pasta, rice or potatoes. Keep a carton of Progresso Cooking Stock handy to make this sauce or try a new version!
Ingredients
- 1 medium sweet potato, peeled and chopped
- 1/2 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 2 cups Progresso Vegetable Cooking Stock
- salt and pepper to taste
- 1/2 teaspoon cinnamon
- 1 cup flour plus flour for dusting board
- 1 egg
- 1 tablespoon water
- 2/3 cup vegetable oil
- 2/3 cup flour
- 2 cups Progresso Vegetable Cooking Stock
- 1 teaspoon dried thyme
- salt and pepper to taste
Instructions
- Bring sweet potatoes, celery, onion and Progresso Vegetable Cooking Stock to a boil. Reduce heat and simmer until vegetables are soft but still a bit firm. Drain. Add seasoning then mash.
- Mix 1 cup flour and egg together with just enough water to form a soft dough. Form into a ball. Cover with a damp towel and rest for 15 minutes.
- Roll out dough to 1/8-inch thickness. Cut into 12 circles with glass or donut cutter.
- Fill each dough circle with approximately 1 teaspoon vegetable filling. Gently wet edge og dough with a wet fingertip. Pinch pierogie shut with fork tongs. Set aside.
- Bring 2 quarts of salted water to a boil. Gently drop in pierogies.
- When pierogies float, continue cooking an additional 3 to 5 minutes until dough is thoroughly cooked but not mushy.
- Remove with slotted spoon and set on waxed paper to cool slightly.
- In a large skillet, cook flour and oil over medium heat, stirring constantly until mixture starts to bubble and form a paste. Slowly add Progresso Vegetable Cooking Stock a cup at a time until it reaches desired consistency. Add thyme and salt and pepper.
- Return pierogies to skillet and heat with sauce.
- Serve as a side dish.
Taste the difference Progresso Cooking Stock can make in your favorite dishes with just 15-45 calories /95-420mg sodium /0-1g fat per serving.
Find Progresso Cooking Stock nationwide in the soup aisle of your favorite store.
Connect with Progresso for news, updates, recipes and more!
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