Zucchini in Dill Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Like many cooks, I often combine the best parts of different recipes to come up with my own original, and that's how Zucchini in Dill Cream Sauce was created. It's a great way to use two of my favorite foods. My husband, Albert, and I were dairy farmers until we retired in 1967, so I always use fresh, real dairy products in my recipes. We recently celebrated our 50th anniversary. We live on 3 acres now and grow a small gardenwith a couple zucchini hills, of course! Ingredients:
7 cups unpeeled zucchini, cut in 1-1/2- x 1/4-inch strips |
1/4 cup finely chopped onion |
1/2 cup water |
1 teaspoon salt |
1 teaspoon chicken bouillon granules or 1 chicken bouillon cube |
1/2 teaspoon dill weed |
2 tablespoons butter, melted |
2 teaspoons sugar |
1 teaspoon lemon juice |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup sour cream |
Directions:
1. In large saucepan, combine zucchini, onion, water, salt, bouillon and dill; bring to boil. Add the butter, sugar and lemon juice; mix. Remove from heat; do not drain.
2. Combine flour and sour cream; stir half of mixture into hot zucchini. Return to heat; add remaining cream mixture and cook until thickened. Yield: 8 servings.
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