{"id":1726,"date":"2019-01-18T07:04:27","date_gmt":"2019-01-18T07:04:27","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1726"},"modified":"2025-06-23T16:06:41","modified_gmt":"2025-06-23T16:06:41","slug":"braised-fennel-perogies","status":"publish","type":"post","link":"https:\/\/pelmen.com\/us\/braised-fennel-perogies\/","title":{"rendered":"Braised Fennel Perogies"},"content":{"rendered":"<p><!--WPRM Recipe 1728--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Braised Fennel Perogies<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/4\/2020\/06\/Braised-Fennel-3-150x150-1.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 pkg. (625g) Pelmen Foods Perogy ( )<\/li>\n<li>1 Large fennel bulb (trimmed and cut into 8 wedges, reserving fennel fronds for garnish)<\/li>\n<li>2 tbsp. (30ml) Extra-virgin olive oil<\/li>\n<li>2 Large garlic cloves (minced)<\/li>\n<li>1 Shallot (minced)<\/li>\n<li>\u00bc cup (75ml) Vegetable broth<\/li>\n<li>\u00bc cup (75ml) White wine<\/li>\n<li>Salt and freshly ground pepper to test<\/li>\n<li>Zest of a lemon<\/li>\n<li>Possible Toppings: Sour Cream, Chives, Cr\u00e8me Fraiche.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Heat the oil in a large sauce pan over medium heat. Add garlic and shallots and saut\u00e9 for<\/li>\n<li>2 -3 minutes until soft and translucent.<\/li>\n<li>Add fennel, season with salt and freshly ground pepper, saut\u00e9 for 2-3 mins on each side.<\/li>\n<li>Add broth and white wine, cover and reduce heat to simmer. Cook for 15 -20 minutes until tender and liquid has slightly evaporated.<\/li>\n<li>Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.<\/li>\n<li>Remove fennel from sauce pan and set aside.<\/li>\n<li>Add perogies in the saut\u00e9 pan and stir until well coated.<\/li>\n<li>Place perogies on a platter and top with braised fennel.<\/li>\n<li>Garnish with lemon zest and fennel fronds.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Braised Fennel Perogies 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) \u00bc cup (75ml) Vegetable broth \u00bc cup (75ml) White wine Salt and freshly ground pepper [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5093,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default","default","default","default","default"],"wpupg_custom_image":["https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Braised-Fennel-3.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Braised-Fennel-3.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Braised-Fennel-3.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2019\/01\/Braised-Fennel-3.jpg"],"wpupg_custom_image_id":[0,0,0,0]},"categories":[163,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1726"}],"collection":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/comments?post=1726"}],"version-history":[{"count":2,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1726\/revisions"}],"predecessor-version":[{"id":5094,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1726\/revisions\/5094"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media\/5093"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media?parent=1726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/categories?post=1726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/tags?post=1726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}