| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream or plain yogurt |
| 1 |
tb |
Fresh dill weed, snipped |
|
|
Salt & pepper |
| 1/4 |
lb |
Small mushrooms |
| 1/2 |
c |
Oil |
| 1 |
|
Onion, medium, finely chopped |
| 1/4 |
c |
Celery, chopped |
| 1 |
c |
Carrots, coarsely grated (1 lg carrot) |
| 1/2 |
c |
Frozen peas |
| 2 |
|
Eggs, large, lightly beaten |
|
|
Salt & pepper |
| 1 |
tb |
Fresh dill weed, snipped |
| 2 |
tb |
Matzoh meal (up to 3) |
INSTRUCTIONS
DILL SOUR CREAM
VEGETABLE PANCAKES
from <<Faye Levy's International Jewish Cookbook>>
Green peas peek out of these golden brown eastern European-style pancakes,
which also contain mushrooms, onion & carrot. The pancakes are delicious on
their own, but the dill sour cream turns them into a special treat.
Mix sour cream & dill. Season to taste with salt & pepper. Set aside at
room temperature.
Separate mushroom stems & caps. Halve both length-wise & cut into thin
slices. Heat 1/4 cup oil in a large skillet over medium-low heat. Add onion
& saute 5 minutes. Add mushrooms & celery & saute 8 minutes or until
vegetables are tender. Let cool, then transfer to a bowl. Stir in grated
carrot. Add peas, eggs, salt, pepper, dill & 2 tbsp matzoh meal. Mix well.
If mixture appears watery, add additional matzoh meal.
Heat remaining oil in a deep, heavy skillet. For each pancake, drop 1
heaping tbsp of mixture into pan. Flatten slightly with back of spoon & fry
over medium heat for about 2 to 3 minutes on each side or until golden
brown. Turn carefully using two spatulas. Drain on paper towels. Stir
mixture before frying each batch. Add a little more oil if necessary. Serve
hot, accompanied by dill sour cream.
Posted to JEWISH-FOOD digest V96 #79
Date: Sun, 17 Nov 96 10:31:24 CST
From: bgl@leass.PCC.COM (Barbara Leass)
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