Squash in sour cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini; or 1 summer squash |
| Salt | ||
| 2 | tablespoons | Butter or margarine |
| 1 | medium | Onion; peeled and chopped |
| 1 | Garlic clove; crushed | |
| Pepper; to taste | ||
| a | light green summer squash cut into narrow strips with a | |
| 2 | tablespoons | Flour |
| 1 | cup | Sour cream; at room temperature |
| 2 | tablespoons | Dill, fresh; chopped |
| 2 | tablespoons | Vinegar |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Peel can cut zucchini or squash into narrow strips. Sprinkle with salt; let stand 15 mins. Drain off moisture. Melt butter in a saucepan; saute onion and garlic in butter until tender. Add the zucchini and saute until just tender. Season with salt and pepper.
Combine flour and sour cream; spoon over zucchini. Leave over very low heat for 5 mins. Mix in dill and vinegar. Serves 4 to 6.
NOTES : This flaverful vegetable creation, called tokfazelek, is made with
special
slicer. Zucchini or summer squash can be used as a substitute.
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