ReceptnaptárStuffed Squash
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Ingredients
Method
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- Wash the zucchini (or squash), cut off the ends, peel, and hollow out the inside with a long spoon to get an empty tube.
- Salt it inside and out.
- Mix the ground meat with the chopped ham, the egg yolk, the melted butter, salt and pepper.
- Fill the hollowed-out zucchini/squash with this filling, and close off both ends lightly (e.g. with a small piece of potato).
- In a pot, fry the carrot, parsley root and onion slices in lard, and lay the stuffed squash on top.
- Pour in the broth, cover, and braise over low heat for about 1 hour, turning occasionally, until the squash is soft and the filling is cooked through.
- Remove the cooked squash, sprinkle the remaining vegetable base with paprika and flour, mix in, then add the sour cream, and simmer until smooth.
- Slice the squash, arrange around the steamed rice, and serve drizzled with the paprika-sour cream sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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