DILL SOUR CREAM
1 c Sour cream or plain yogurt
1 tb Fresh dill weed, snipped
Salt & pepper
-VEGETABLE PANCAKES-
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)
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.
Yields
4 Servings