ReceptnaptárCreamy pumpkin stew
Tökfőzelék, the Hungarian thickened marrow dish, is one of the true tastes of summer: grated marrow, dill and a gently tart sour cream sauce come together in something light and refreshing. Whether it is made with courgette or yellow cooking marrow, its flavour stands or falls on the balance of acidity, dill and sour cream. Salting takes time, but the cooking itself is short and simple.
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Ingredients
Method
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- Cut the squash lengthwise into quarters, scoop out the seedy core with a spoon, peel, then grate on the coarse side of a grater.
- Salt the grated squash, mix well, and let it stand in a colander or bowl for 1 hour to release its liquid.
- Squeeze out the liquid thoroughly in small batches.
- In a saucepan, melt the lard, add the flour, and over medium heat, stirring constantly, toast it to a light reddish-brown (about 2-3 minutes).
- Add the finely chopped onion to the roux, fry for 1 minute, then stir in the paprika.
- Add the squeezed squash, mix well, and cover and steam for 5-8 minutes until softening.
- Pour in the water and sour with pickle brine (or vinegar, lemon juice) to a pleasant tang; cook over low heat another 5 minutes until it thickens.
- Off the heat, stir in the sour cream and chopped dill, season with salt and pepper, and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Squeeze the juice thoroughly out of the marrow, or the főzelék will turn watery and thin, and its flavour will be diluted too.
- Add the finely chopped dill only at the end, because long cooking robs it of its aroma and colour.
- It can be made without fresh dill, but this is one of the most important flavours of tökfőzelék. If need be, use frozen dill, as dried is much weaker.
Frequently asked questions
Why is the marrow salted and left to stand?
The salt draws out the moisture, making the főzelék thicker and the marrow softer and tastier. If you are in a hurry, half an hour is enough, although less liquid will come out.
Can grated marrow be frozen?
Yes, squeezed grated marrow can be frozen in portions, and it brings a fresh taste of summer in winter. After thawing, squeeze out the released juice once more.
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