Fennel & Celery Leaf


Fennel & Celery Leaf


  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 1 Small fennel bulb trimmed, thinly sliced
  • Celery leaves with their stalks inside heart of the celery thinly sliced
  • 3 tbsp. Extra-virgin olive oil
  • 2 tbsp. Fresh lemon juice
  • Salt and fresh ground pepper

Possible Toppings: Chives, Parsley, Fennel fronds.


    • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and set aside to cool.
    • Whisk together oil and lemon, then season with salt and pepper.
    • Add fennel and celery to perogies and toss with dressing.
    • Place on a platter and garnish with fennel fronds.


    *Use any of the savoury Pelmen Foods perogies for this recipe.