Penn College chef takes first place again in Mrs. T’s recipe contest | News, Sports, Jobs

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Pennsylvania College of Technology’s Jennifer N. Severson won first prize in Mrs. T’s National Pierogy Day Recipe Contest for the second year in a row.

Severson is Executive Chef at CC Commons, one of nine restaurants on campus. Her winning recipe is pumpkin spice pierogies with roasted root vegetables and pumpkin curry. It was one of many pierogy recipes to be featured across campus during Mrs. T.’s National Pierogy Day celebrations on October 20, 2021.

This is the third year that a Penn College chef’s recipe has been included in the competition: in 2019 recipes received third place and an honorable mention, and in 2020 another recipe from Severson took first place.

Mrs. T’s representative, Victoria DeHart, national college and university specialist and regional sales manager, visited campus in early March to present Severson with the award, which included a $500 gift certificate.

Shenandoah’s Mrs. T’s is the nation’s largest manufacturer of frozen pierogi, producing nearly 600 million Polish dumplings each year.

Pumpkin Spice Pierogi

Fried root vegetables

3 parsnips, peeled and roughly diced

3 carrots, peeled and diced large

3 beets, peeled and roughly diced

2 tablespoons olive oil

ground black pepper, to taste

kosher salt, to taste

Combine vegetables, oil and spices. Place on a sheet pan and roast at 400 F until golden and tender, about 45 minutes.

Pumpkin curry

4 tablespoons butter

4 tablespoons vegetable oil

1 tablespoon garlic, chopped

1 tablespoon ginger, chopped

1 yellow onion, diced small

1 poblano pepper, seeded and finely diced

2 tablespoons curry powder

1 tablespoon pumpkin pie spice

ground black pepper, to taste

kosher salt, to taste

1 can (13 ounces) unsweetened coconut milk

1 cup pumpkin puree

1 tablespoon of honey

1 tablespoon Sriracha

1 tablespoon lime juice

While the vegetables are roasting, prepare the curry. Combine the butter and oil in a heavy-bottomed saucepan. Heat over medium heat until butter has melted.

Add garlic, ginger, onion and bell pepper. Sauté the vegetables in fat until translucent, stirring occasionally, about 10 minutes.

Add all the spices to the vegetable mixture. Lightly toast until fragrant, about 2 minutes. Stir often.

Add coconut milk and pumpkin puree to the mixture. Mix thoroughly. Simmer curry over low heat for about 10 minutes. Add honey, sriracha and lime juice.

Mrs T’s pierogi

3 pounds mini pierogi, thawed

Fold the pierogi into the curry and heat gently to fully cook. Add the roasted vegetables to the curry mixture.

garnish

2 tablespoons pumpkin seeds, toasted

1/4 cup coriander leaves, wrapped

1/4 cup spring onion, sliced

lime wedges

To serve, garnish the Pumpkin Spice Pierogi with roasted pumpkin seeds, coriander, spring onions and lime wedges.

EDITORS’ NOTE: This recipe is courtesy of Jennifer N. Severson, Executive Chef at Campus Center, Pennsylvania College of Technology.



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