Tökfőzelék - Hungarian Squash Stew
Főzelék is a traditional way of cooking various vegetables and this recipe uses the tök, a vegetable from the squash family which is very popular in Hungary and is finished off with dill.
Ingredients
- 2 tbsp pork dripping or extra virgin olive oil
- 1 large onion finely chopped
- 1 tbsp Hungarian sweet paprika powder
- 1 kg tök (after peeling and de-seeding) coarsely grated
- 500 ml full fat milk
- 3 tbsp white wine or cider vinegar
- 2 tbsp sugar
- 250 grams tejföl (sour cream)
- 2 tbsp flour
- 3 tbsp dill finely chopped
- salt
Instructions
- Heat the dripping in a large pan until melted and add the onions. Sauté the onions on a low heat until soft but not browned, about 12-15 minutes.
- Add the paprika powder and cook for about a minute until the paprika powder has been absorbed into the remaining fat and the onions have taken on a deep red colour.
- Add the grated tök and cook for about 10 minutes on a medium heat, taking care not to let it burn or stick to the pan.
- Add the milk, vinegar and sugar, and well as salt to taste, mix well and bring to a boil, the reduce to a gentle simmer for 10 minutes.
- Mix the flour with the tejföl/ sour cream to form a roux and add to the tök mixture and stir thoroughly until the mixture thickens.
- Add the dill and stir through the tök, check for seasoning, and then serve.
Notes
- Tökfőzelék can be served on its own, or with a pörkölt.