Hungarian-Style Summer Squash With Dill
This side-dish recipe is an adaptation of one that the Hungarian side of our family has prepared for decades. They never used anything but white patty pan squash, a variety that flourished in their Pennsylvania backyard gardens. I don't run across it too often where I shop, and in my opinion, zucchini works equally well and produces a more attractive finished dish. You can also use yellow squash or a combination of the two.
- 3 medium zucchini, about 1-1/2 lbs
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 medium onion, chopped (about 1/2 cup)
- 1 tablespoon flour
- 2 tablespoons half-and-half
- 2 tablespoons white wine vinegar
- 2 tablespoons sour cream
- 1 tablespoon fresh dill, finely chopped
- Salt and freshly ground black pepper to taste
Coarsely grate the zucchini using the largest holes on a box grater. Place in a colander, sprinkle with salt, toss and set aside to drain.
Melt the butter in a large pan over medium-high heat. Add the onion and sauté for about 2 minutes until soft and translucent. Add the flour and toss to coat thoroughly. Continue cooking until the flour begins to turn golden brown.
Stir in the half-and-half and cook until the mixture begins to thicken and form a paste. Add the zucchini and continue cooking, stirring constantly for about 5 to 7 minutes, or until the zucchini has given off any excess liquid and is thoroughly combined with the onion-cream mixture. Stir in the vinegar and sour cream, taste, and add the salt and pepper to taste. Stir in the dill and transfer to a serving dish.
Makes 4 servings
The quantities of vinegar and dill you use depend on your own personal taste. We think the amounts in the recipe are somewhat conservative and always end up adding a little extra of both.