Tökfőzelék (Hungarian Zucchini Stew)
A light and flavorful Hungarian zucchini stew, traditionally served with a dollop of sour cream, this dairy-free version uses coconut cream for richness. Perfect as a light snack or side dish.
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Ingredients
- about 910 g Zucchini
- 1 medium Onion
- 2 cloves Garlic
- 1 tbsp Smoked Paprika
- 1 tbsp Dried Dill
- 2 cups Vegetable Broth
- 1/2 cup Coconut Cream
- 2 tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp All-Purpose Flour
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Dice the onion and mince the garlic.
- 2Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- 3Add the garlic and cook for another minute until fragrant.
- 4Grate the zucchini coarsely and add it to the pot.
- 5Stir in the smoked paprika and dried dill. Cook for 5 minutes, stirring occasionally.
- 6Pour in the vegetable broth and bring to a simmer.
- 7Mix all-purpose flour with a little cold water to form a smooth paste.
- 8Stir the flour paste into the stew to thicken it.
- 9Simmer for 15 minutes, or until the zucchini is tender.
- 10Stir in the coconut cream and season with salt and pepper to taste. Heat through.
Substitutions
Sour Cream → Coconut Cream
Provides creamy texture and richness.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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