Summer Squash and Baby New Potatoes in Warm Dill Sour Cream

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

In a Shkenazic Eastern Europe, baby new potatoes and squash were dressed in rich butter and sour cream, with masses of fragrant dill.

Ingredients

  • 400 g/14 oz mixed squash, such as yellow and green courgettes (zucchini), and green patty pans

Method

  1. Cut the squash into pieces about the same size as the potatoes. Put the potatoes in a pan and add water to cover, with the sugar and salt. Bring to the boil, then simmer for about 10 minutes, until almost tender. Add the squash and continue to cook until the vegetables are just tender, then drain.