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8.7.14

DILLED SPAGHETTI SQUASH WITH SOUR CREAM - KAPROS TÖKFŐZELÉK


I grew up on főzelék. Speaking of which, among the wide variety of squashes we can buy, marrow squash never made it into the mainstream here. I have been craving kapros tökfőzelék [Hungarian dilled marrow squash stew] for years, but marrow squash is next to impossible to find. We could order the seeds, but by the time I remember we are always several months behind with the planting. Now would be the time to make it with dill growing in the garden.

Marrow Squash


Marrow squash is sliced on the mandolin and prepared the same way as any főzelék. Cook it with fresh dill and serve it with full fat sour cream. Click on the link: Market vendor is selling marrow squash.

Necessity being the mother of invention, I turned to the squash most resembling marrow squash in flavour; ye old faithful, spaghetti squash. The preparation of course is different; spaghetti squash is much more delicate than marrow squash. I cooked the squash, added a dilled white sauce and the sour cream. The texture was a bit different, but the flavour came pretty close to tökfőzelék.

1 cooked spaghetti squash
1 batch of white sauce
4 Tbsp chopped dill
1 tsp sugar
1 Tbsp white wine vinegar
1/2 cup full fat sour cream
salt to taste
more sour cream for serving

  • Cook the spaghetti squash in the microwave and set it aside to cool it down a bit.
  • Meanwhile prepare the white sauce.
  • Add the dill and bring it to a slow simmer.
  • Stir in the sugar and the white wine vinegar.
  • Remove from heat.
  • Fluff up the spaghetti squash and scoop out all the strands.
  • Add the spaghetti squash strands to the white sauce and heat it though.
  • Adjust the salt.
  • Stir in the sour cream and remove from heat. Do not boil with the sour cream.
  • Serve immediately with more sour cream.




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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