Sour Cream and Onion Knishes
Filled with cheesy potatoes and topped with sour cream and potato chips (really!), this modern take on traditional knishes comes from Little Brother in Des Moines. The process is a bit of a labor of love, but the payoff is pure comfort food.
Source: Midwest Living
Credit: Kelsey Hansen
Place 1 red onion, thinly sliced, in a heatproof bowl. In a saucepan, combine 1/2 cup red wine vinegar, 1/3 cup water, 3 tablespoons sugar, 1 1/2 teaspoons whole black peppercorns, 1 small bay leaf and a pinch kosher salt. Bring to a boil. Pour mixture over onion. Cover with plastic wrap and let cool to room temperature, about 2 hours. Store in a covered container in the refrigerator up to 2 weeks. Makes 2 1/2 cups.
477 calories; fat 29g; cholesterol 77mg; saturated fat 10g; carbohydrates 46g; mono fat 6g; poly fat 9g; insoluble fiber 2g; sugars 2g; protein 9g; vitamin a 521.6IU; vitamin c 10.3mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 3.2mg; vitamin b6 0.2mg; folate 95mcg; vitamin b12 0.3mcg; sodium 420mg; potassium 361mg; calcium 130mg; iron 2.5mg.