Cucumber vegetables with dill, cream and white wine

Ingredients for 2 servings:

• 2 shallots
• 15 g fresh ginger
• 1 cucumber(s) (approx. 350 g)
• 25 g butter
• 100 ml white wine
• 150 ml whipped cream (alternatively Rama Cremefine or Du darfst)
• 2 sprigs of dill
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian – also goes well with fish such as salmon, pangasius etc.

Peel the shallots and slice into thin strips. Peel the ginger and finely grate it. Peel the cucumber, halve it lengthwise, and remove the seeds (this is best done with a teaspoon), then cut diagonally into 2 cm wide pieces and season lightly with salt. Heat the butter in a saucepan and sauté the shallots and ginger over medium heat. Add the cucumber pieces and sauté for 1 minute. Pour in the white wine and reduce. Pour in the heavy cream and simmer, covered, over medium heat for about 5-6 minutes. Season with salt and pepper at the end of the cooking time. Finally, finely chop the dill and mix in. Tastes delicious with mashed potatoes and fish.