Dill Gravy (koprova Omacka)--czech Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.04
Directions:
Put 1/2 c. tender dill chopped into sauce pan, add 2 c. hot water.
Boil about 5 minutes, add slowly a mixture of 1 c. sour cream and 6
T. of flour well blended. Cook slowly and beat well until thick and
smooth. Season with salt, pepper and vinegar to taste. Serve over
boiled new potatoes.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Title: Kohlrabi with Cream Gravy--Czech
Categories: Vegetables, Ethnic
Yield: 1 Recipe
1 lb. tender kolrabi, peeled and finely cut, simmer in 1 T. of butter
for 5 minutes; add water with 1/2 ts. salt and cook until done.
Place in frying pan, 1 T. Butter, 1/2 T. sugar, 1 T. flour; slightly
brown the flour, then add the water from the kohlrabi. Let come to
boil then add the kohlrabi with some finely chopped parsley. Mix 1
c. sour cream with 1 ts. lemon juice. Pour into the hot gravy, stir
well, let it get hot, but do not boil. Add salt and pepper if
desired.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Source from luhu.jp
Boil about 5 minutes, add slowly a mixture of 1 c. sour cream and 6
T. of flour well blended. Cook slowly and beat well until thick and
smooth. Season with salt, pepper and vinegar to taste. Serve over
boiled new potatoes.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Title: Kohlrabi with Cream Gravy--Czech
Categories: Vegetables, Ethnic
Yield: 1 Recipe
1 lb. tender kolrabi, peeled and finely cut, simmer in 1 T. of butter
for 5 minutes; add water with 1/2 ts. salt and cook until done.
Place in frying pan, 1 T. Butter, 1/2 T. sugar, 1 T. flour; slightly
brown the flour, then add the water from the kohlrabi. Let come to
boil then add the kohlrabi with some finely chopped parsley. Mix 1
c. sour cream with 1 ts. lemon juice. Pour into the hot gravy, stir
well, let it get hot, but do not boil. Add salt and pepper if
desired.
Source: "Kolaches and other fine Czech Recipes", Prague, OK, 1952
Source from luhu.jp