summer squash paprikash

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* Exported from MasterCook *

 

Summer Squash Paprikash

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons butter or extra virgin olive oil

1 cup diced onion

1 1/2 teaspoons freshly ground paprika

1 teaspoon poppy seeds

1 teaspoon sugar

4 cups diced yellow summer squash

1/2 teaspoon salt

1/3 cup water

2 tablespoons unbleached all-purpose flour

3/4 cup nonfat sour cream -- or your choice

1 teaspoon fresh lemon juice

 

For the best flavor, use sweet Hungarian paprika, preferably fresh. Fresh

paprika has a rich, pungent flavor that adds much more to a dish than color.

This is a deliciously rich tasting way to prepare summer squash.

 

1. In a large skillet over medium heat, melt the butter. Add the onion and saute

until onion is softened and fragrant, 3 to 5 minutes.

 

2. Stir in the paprika, poppy seeds and sugar. Add the squash, salt and water.

Cook, uncovered until the water evaporates and the squash is softened, 3 to 5

minutes.

 

3. Sprinkle the flour over the squash. Stir to mix. Stir in the sour cream and

lemon juice. Cook for 1 to 2 minutes more, until the sauce thickens.

 

4. Serve hot; 4 to 6 portions.

 

Source:

" Classic Zucchini Cookbook by Andrea Chesman "

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Per Serving (excluding unknown items): 90 Calories; 4g Fat (39.5% calories from

fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 242mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 222 0 1032 0 0 5663 0 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

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