Best North Croatian French Beans Stew Cuspajz Od Mahuna Recipes
NORTH CROATIAN KOHLRABI STEW (KOLORABA CUSPAJZ)
This is very old recipe I usually eat in spring. This is a side dish, we usually eat some meat and potato with it (beef cutlet or pork chops or...) It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe I'm also cooking it.
Provided by nitko
Categories Stew
Time 45m
Yield 3 portions, 3 serving(s)
Number Of Ingredients 7
Steps:
- Peel kohlrabi like you peel apples. Remove leaves (don't throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker.
- Melt lard (or butter) in a pot, add flour and sauté it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want.
- Cook about 30 minutes or until kohlrabi softens.
- At the end add sour cream, stir well and serve.
Nutrition Facts : Calories 162.3, Fat 11.2, SaturatedFat 5.9, Cholesterol 18.1, Sodium 827.2, Carbohydrate 13.9, Fiber 6.2, Sugar 4.4, Protein 4.2
NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")
This is one of my favorite spring stews. It is also my grandmother's recipe from her booklet. It is also side dish to meat and potato.
Provided by nitko
Categories Stew
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
- Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
- Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
- Cook not more than 30 minutes. Before serving add sour cream and stir.
NORTH CROATIAN BUTTERNUT SQUASH STEW (BUCE CUSPAJZ)
This is one of traditional early summer North Croatian stews. I am sure they eat something similar in Hungary since we have shared the same history for more than 500 years. This is my grand-grandmother recipe, almost 200 years old.
Provided by nitko
Categories Stew
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut butternut squash into stripes like thick spaghetti (we buy it usually already cut on the market).
- Salt it and add vinegar and leave it stay for 60 minutes. It must start to leave juices.
- Melt lard and add finely minced onion. Sauté onions until translucent, add flour, stir it until brownish; add cold water and make creamy liquid.
- Add red paprika and some more water.
- Squeeze squash with hands to remove water from it and than add into a pot. Stir it and add some fresh water to cover it.
- Cook gently (it can easily burn) until butternut squash is soft. Before serving add minced dill and sour cream. Serve with pork schnitzels and potato.
Nutrition Facts : Calories 200.1, Fat 7.1, SaturatedFat 3.9, Cholesterol 12.2, Sodium 23.8, Carbohydrate 34.6, Fiber 5.6, Sugar 6.7, Protein 3.8
NORTH CROATIAN GREEN PEAS STEW ("GRASAK CUSPAJZ")
This is very simple spring stew. It is recommended to use fresh green peas not canned. So, before starting to cook, remove peas from shuck. It is a boring job but must be done.
Provided by nitko
Categories Stew
Time 40m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a pot and add flour. Fry it until becoming brownish than add water and make creamy liquid.
- Add some water and when boils add all green peas, parsley leaves, salt, and thyme.
- Add water just to cover peas and cook abut 30 minutes or peas become soft.
Nutrition Facts : Calories 326.9, Fat 4.4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 622.2, Carbohydrate 54, Fiber 18.6, Sugar 20.6, Protein 19.9
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