Braised Fennel Perogies


Braised Fennel Perogies

Course 4. Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People


  • 1 pkg. (625g) Pelmen Foods Perogy
  • 1 Large fennel bulb trimmed and cut into 8 wedges, reserving fennel fronds for garnish
  • 2 tbsp. (30ml) Extra-virgin olive oil
  • 2 Large garlic cloves minced
  • 1 Shallot minced
  • ¼ cup (75ml) Vegetable broth
  • ¼ cup (75ml) White wine
  • Salt and freshly ground pepper to test
  • Zest of a lemon
  • Possible Toppings: Sour Cream, Chives, Crème Fraiche.


  • Heat the oil in a large sauce pan over medium heat. Add garlic and shallots and sauté for
  • 2 -3 minutes until soft and translucent.
  • Add fennel, season with salt and freshly ground pepper, sauté for 2-3 mins on each side.
  • Add broth and white wine, cover and reduce heat to simmer. Cook for 15 -20 minutes until tender and liquid has slightly evaporated.
  • Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  • Remove fennel from sauce pan and set aside.
  • Add perogies in the sauté pan and stir until well coated.
  • Place perogies on a platter and top with braised fennel.
  • Garnish with lemon zest and fennel fronds.