Hungarian Vegetable Marrow Stew With Dill (Tökfőzelék)
Hungarian vegetable marrow stew is a wonderful summer dish made with shredded vegetable marrow, a good portion of sour cream, onions and dill. It's light and refreshing, an easy vegetarian meal, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold.
Equipment
- Greater
- Pealer
- Cutting board
- Chef's knife
- Spoon
- Measuring cup
- Measuring spoon
- Soup pot
- Ladle
- Whisk
Ingredients
- 1 medium vegetable marrow 500 grams, 17.5 ounces of shredded vegetable marrow
- 1 small Spanish onion
- 3/4 cup sour cream
- 2 tbsp all purpose flour heaping
- 1 handful dill
- Salt
- 1 tbsp vegetable oil sunflower, canola
Instructions
- Peel the vegetable marrow and cut int half lenghtwise. With a spoon, take the seeds out.
- Cut them into 4 pieces and great them.
- Fine dice the onion. In a medium pot, sauté the onions in 1 tablespoon of vegetable oil, over low heat. Sprinkle with salt, it helps to wet the onions.
- Add the greated vegetable marrow and pour over water, just enough to cover. Salt to taste and cook until tender. I does not take too long, test it after 10 minutes.
- In a bowl whisk together the sour cream and the flour.
- Slowly begin to add spoonfuls of the water of the vegetable marrow to the sour cream-flour mixture, stirring until smooth. When the it is possible to pour, add it to the pot, stirring constantly, to avoid clumping. (You cannot add the sour cream-flour mixture directly to the hot liquid, as it will cause it to curdle. You need to temper the sour cream first.)
- Bring it to a boil, it will thicken up. When it starts boiling then turn the heat off otherwise the sour cream curdles. Salt to taste.
- Sprinkle with chopped dill and enjoy!