Creamy Hungarian Summer Squash with Dill (Kapros Tökfőzelék)
This creamy side dish has all of the traditional Hungarian flavours that makes it so delicious.
Servings: 4
Calories: 122kcal
Equipment
- skillet or sauce pan
Ingredients
- 1 lb (254 g.) zucchini, thinly sliced (2 medium zucchini's)
- 2 tbsp unsalted butter
- 1/2 onion, finely chopped
- 2 tbsp flour
- 2/3 cup vegetable stock
- 4 tbsp sour cream
- 1 tbsp vinegar
- 3 tbsp fresh dill, chopped plus extra for garnishing
- 1 tsp salt
- 1/4 tsp pepper
- pinch of Hungarian paprika for garnishing
Instructions
- Using a mandolin, thinly slice the zucchini in a large bowl. Sprinkle with salt and toss gently. Let stand for about 30-60 minutes.
- Prepare the roux by melting the butter in a medium saucepot, over low-medium heat and add onion, sauté for 5 minutes until the onions are softened. Stir in the flour, combining with the butter and onions, and continue on low-medium heat, stir in vegetable stock or water and simmer for 4-5 minutes until it’s creamy and it starts to thicken.
- Squeeze out the liquid from the zucchini, and add to the sauce. Then add and stir in sour cream, vinegar, dill, salt and pepper. Simmer for about 12-15 minutes until zucchini is tender. Taste and adjust seasoning if needed.
- Transfer to a serving plate and garnish with paprika and dill. Serve with Hungarian patties or pork chops.
Nutrition
Calories: 122kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 655mg | Potassium: 489mg | Fiber: 2g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 1mg