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What You Need:
(To Serve: 4 to 6)
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½ teaspoon salt
2 pounds zucchini, peeled, seeded and cut into julienne strips 1/8 inch wide and 3 inches long
2 tablespoons butter
2 tablespoons flour
1 cup sour cream
1 teaspoon sugar
2 teaspoons vinegar
1 tablespoon finely chopped fresh dill
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Translate this recipe:
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| How To Cook: |
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1. Sprinkle the salt over the zucchini in a mixing bowl. Let it stand for ½ hour, then spread, the strips on paper towels and pat them dry.
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2. Melt the butter in a 1½-quart saucepan. When the foam subsides, add the zucchini. Toss it about in the butter with a spoon or spatula until well coated, then cover the pan, turn the heat to low and simmer 10 minutes, or until barely tender. Don't overcook.
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3. With a wire whisk, beat the flour into the sour cream. Pour the mixture over the zucchini and, stirring gently, simmer 2 or 3 minutes, until the sauce is thick and smooth.
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4. Stir in the sugar, vinegar and dill, and taste for seasoning.
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