Vegetable Marrow With Fresh Dill
|Vegetable marrow/2.5 pound cleaned and shredded||4 Pound (Whole)|
|Salt||1 1⁄2 Teaspoon|
|Sour cream||5 Ounce (1 Gill)|
|Dill||1 Bunch (100 gm) (Small Bunch)|
Sprinkle the cleaned, shredded marrow with salt; let it stand for a while.
Make a light roux of flour and lard, add the finely chopped onions and fresh dill, and lastly the vegetable marrow, with the salty liquid well squeezed out, and sprinkle with vinegar.
Cook marrow with roux for a little while, stirring often and thinning with stock or water.
Bring it to boil, add the sour cream and sugar and let it simmer a little longer.
Another way to prepare vegetable marrow: Fry the finely chopped onions, add the shredded marrow having squeezed out the salty liquid well.
Mix the sour cream with a tea spoonful of flour and add to the marrow: bring it to boil, season it with paprika.
Serving size: Complete recipe
Calories 1030 Calories from Fat 516
% Daily Value*
Total Fat 62 g94.8%
Saturated Fat 27.6 g137.9%
Trans Fat 0 g
Cholesterol 100.6 mg33.5%
Sodium 3102 mg129.2%
Total Carbohydrates 103 g34.3%
Dietary Fiber 13.2 g52.7%
Sugars 49.4 g
Protein 22 g43.3%
Vitamin A 170.7% Vitamin C 479.9%
Calcium 70.8% Iron 73.2%
*Based on a 2000 Calorie diet