CREAM OF YELLOW SQUASH – “TOKFOZELEK”
I don’t know…there’s something with us Hungarians that we just love sauces, creamy dishes, soups that stick to your palate and linger on longer. Here’s another easy and tasty creamy recipe that will never disappoint. You can serve it with any steak, pork chop, meatball, roasted chicken, or breaded veal cutlets, with anything you’d like.
- 5-6 medium size yellow squash – peeled, cut in half, remove all the seeds with a spoon then grate it on a mandolin on the bigger round grater, add 2 Tbs. of salt , mix it well and let it stand for 30 minutes. Then squeeze out all the juices in the palm of your hand one batch at a time and set it aside.
- 3 Tbs. of olive oil
- 3 Tbs. of all purpose white flour
- ½ cup of dill – chopped
- 1 cup of milk (add more later if desired consistency is still too thick).
- 1 Tbs. of apricot jam
- 1 Tbs. of white vine or apple cider vinegar
- 3 Tbs. of sour cream
- 1 Tbs. of sugar
Prepare the squash as mentioned above and let it rest for 30 minutes. Squeeze out the juices and set it aside.
Heat up the olive oil and add the flour making a light colored roux, mixing and stirring constantly so it doesn’t burn. Add the chopped dill and the squash with 1 cup of milk, stirring constantly. Now you can add the apricot jam and the vinegar which help the squash preserve its consistency and won’t mush out. When all comes to a boiling point you can add the sour cream and sugar, cook it for another 5 minutes and you’re done.
I never have to add any salt to this dish because the squash is salty enough.
You will have to baby sit this dish also, because the ingredients are following in very quick order and stirring it frequently is necessary not to burn the creamy consistency.
The good news is that it’s done in less than 10 minutes.
Serve it with your meats of desire or even eggs over easy or fried eggs…Easy, breezy, healthy, yummi and refreshing.
EGESZSEGEDRE! BON APPETITE!
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