Squash Stew (Tökfőzelék)

Squash Stew (Tökfőzelék)

Grated summer squash simmers in a paprika-dusted dill sauce until silky and tender.

Total 55 min Makes 4 servings Calories 185/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

This Hungarian vegetable stew transforms grated summer squash into a creamy, tangy side dish thickened with a light flour roux and finished with sour cream and fresh dill. Traditionally served alongside paprikás or fried meat cutlets, it also stands on its own as a light lunch with crusty bread.

Ingredients

  • 2 pounds yellow summer squash, grated
  • 1 tablespoon salt, for drawing out liquid
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sweet paprika
  • 1 cup vegetable broth
  • 1/2 cup sour cream
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • black pepper, to taste

Method

  1. Toss the grated squash with 1 tablespoon salt in a colander and let sit to draw out excess moisture.

  2. Squeeze handfuls of the squash firmly to remove as much liquid as possible, then set aside.

  3. Heat the oil in a 6-quart saucepan over medium heat and cook the onion, stirring occasionally, until softened and translucent, about 5 minutes.

  4. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

  5. Sprinkle in the flour and paprika and stir constantly to form a light roux, cooking until it smells toasty, about 1 minute.

  6. Slowly whisk in the vegetable broth to prevent lumps, then bring to a gentle simmer.

  7. Stir in the squeezed squash and simmer, stirring occasionally, until tender and the sauce has thickened, about 15 minutes.

  8. Remove from heat and stir in the sour cream, dill, vinegar, and sugar until smooth and well combined.

  9. Season with salt and black pepper to taste and serve warm.

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    Squash Stew (Tökfőzelék)

    This Hungarian vegetable stew transforms grated summer squash into a creamy, tangy side dish thickened with a light flour roux and finished with sour cream and fresh dill. Traditionally served alongside paprikás or fried meat cutlets, it also stands on its own as a light lunch with crusty bread.

    55 min 4 servings 185 cal

    Ingredients

    • 2 pounds yellow summer squash, grated
    • 1 tablespoon salt, for drawing out liquid
    • 2 tablespoons vegetable oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons all-purpose flour
    • 1 teaspoon sweet paprika
    • 1 cup vegetable broth
    • 1/2 cup sour cream
    • 2 tablespoons fresh dill, chopped
    • 1 tablespoon white vinegar
    • 1 teaspoon sugar
    • black pepper, to taste

    Method

    1. 1

      Toss the grated squash with 1 tablespoon salt in a colander and let sit to draw out excess moisture.

    2. 2

      Squeeze handfuls of the squash firmly to remove as much liquid as possible, then set aside.

    3. 3

      Heat the oil in a 6-quart saucepan over medium heat and cook the onion, stirring occasionally, until softened and translucent, about 5 minutes.

    4. 4

      Add the garlic and cook, stirring, until fragrant, about 30 seconds.

    5. 5

      Sprinkle in the flour and paprika and stir constantly to form a light roux, cooking until it smells toasty, about 1 minute.

    6. 6

      Slowly whisk in the vegetable broth to prevent lumps, then bring to a gentle simmer.

    7. 7

      Stir in the squeezed squash and simmer, stirring occasionally, until tender and the sauce has thickened, about 15 minutes.

    8. 8

      Remove from heat and stir in the sour cream, dill, vinegar, and sugar until smooth and well combined.

    9. 9

      Season with salt and black pepper to taste and serve warm.