Zucchini and carrot stew

Name: Zucchini and carrot stew
Ingredients: 1.5 kg zucchini; 500-600 g carrots; 2 large onions (300 g); 1 yellow bell pepper; 4 tablespoons oil; 100 ml water; 1 teaspoon salt; 2 teaspoons Vegeta; 1/8 teaspoon ground pepper; 300 ml warm water; 3 eggs (yolks only); 200 g sour cream (at least 20% fat); 280 g yogurt; 4 tablespoons flour; 15 g fresh dill

Salad - Zucchini and carrot stew by Dochia K. - Recipia

Zucchini releases a lot of water when grated, so for zucchini and carrot stew I salt and squeeze it before adding it to the pot. With carrot, onion and pepper, then finished with sour cream, yogurt and egg yolks, it makes a soft dish with a creamy sauce and dill. I leave the sauce a little runnier, just enough to pool slightly on the plate. Preparation: 25 minutes. Cooking: 27 minutes. Resting: 15 minutes. Total time: 67 minutes. Servings: 6. Approximately 340 kcal and 11 g protein per serving.

Ingredients

1.5 kg zucchini
500-600 g carrots
2 large onions (300 g)
1 yellow bell pepper
4 tablespoons oil
100 ml water
1 teaspoon salt
2 teaspoons Vegeta
1/8 teaspoon ground pepper
300 ml warm water
3 eggs (yolks only)
200 g sour cream (at least 20% fat)
280 g yogurt
4 tablespoons flour
15 g fresh dill

Preparation

1. Take the sour cream out of the fridge 15 minutes ahead. Grate the zucchini on the large holes of a grater, mix with 1/2 teaspoon salt and set aside. 2. Peel and wash the carrots, onion and pepper. Grate the carrots, then finely chop the onion and pepper. 3. Put the oil in a saucepan, add the carrots, onion, pepper and 100 ml water. Season with the remaining 1/2 teaspoon salt, Vegeta and pepper. Simmer for 10 minutes, until the vegetables soften. 4. Squeeze the zucchini well and add it to the carrots. Add 300 ml warm water and simmer for 15 minutes, until the zucchini is tender. 5. Separate the egg yolks from the whites. Mix the yolks with the sour cream, yogurt and flour, then gradually stir in 3 tablespoons of hot liquid from the saucepan. Pour the mixture over the zucchini and simmer gently for 2 minutes, until the sauce thickens slightly. 6. Chop the dill and sprinkle it over the dish.

Notes

A fried egg makes a good side; you can also serve it alongside roast meat or schnitzel. We called it tuspaisi, a name that comes from a dish inherited from the Germans; I added carrots and pepper to my version. It keeps in a closed container in the fridge for up to 3 days; reheat only the portion you want, over low heat. Young, firm zucchini have small seeds and grate easily, while very large ones can have a watery middle and hard seeds. If the zucchini tastes bitter, don’t use it, because the strong bitter taste won’t go away with cooking. For a thinner sauce, stir in 2 tablespoons warm water at the end; for a thicker one, let it bubble gently for another minute. For a gluten-free version, replace the 4 tablespoons flour with 2 tablespoons starch, mixed with 2 tablespoons cold water and added to the gently simmering sauce. The regular version contains gluten, dairy and eggs.