Rose Vetter, 12 Aug
(Kürbis in High German) is a squash or pumpkin.
There is a long white vegetable squash, called Gemüsekürbis in German.
Kirpsezuspeis is a
favorite in our family. If you can't find the white squash
you can also use zucchini. I don't have an exact recipe for
Zuspeis; I make it the way my mother taught me (nach
Gutdenke -- using good judgment), but here is an
mature squash (about 2½ lb.)
tablespoons butter or oil
tablespoons chopped fresh dill
tablespoon chopped fresh parsley
cup sour cream
(Optional: 1 chopped onion and
1-2 chopped garlic cloves)
squash, remove seeds and pulp. Cut
into julienne strips on a grater or
mandolin. Put into a large pot; add
vinegar, water, salt and sugar.
Bring to a boil and cook for about
8-10 minutes (don't overcook).
Drain and reserve the broth. Make
an Einbrenn (roux) by heating
the butter and whisking in the
flour, and cook to a golden color.
Add enough of the broth, stirring to
make a smooth sauce. Stir into the
squash and add the chopped dill,
parsley and sour cream.
Note:: Another way to cook
the squash is to add the butter in
with the squash before boiling, as
well as adding chopped onion and
garlic. Then mix flour and sour
cream and add to the cooked squash,
stirring until thickened. Guten
[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr,