Lazy Pierogi


Serves: 4



1 large onion chopped                                         

1 stalk celery chopped                                          

6 mushrooms chopped                                            

2 tablespoons olive oil                                        

1 cup of sauerkraut drained                                       

¼ pound fettuccini pasta

8 small Yukon Gold potatoes 

1 teaspoon caraway seed                                    


Quarter potatoes and boil until cooked through.  Sauté onion, celery and mushrooms in oil until onions are tender.  Add potatoes, sauerkraut, caraway seed and  ½ cup hot water and simmer for 10 minutes. 


Cook Fettuccini until tender in unsalted boiling water; drain. 


Stir together sautéed vegetables with fettuccini.  Heat through and serve.