in Germany

Berlin-style cucumbers

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Ingredients for 4 servings:

  • 1 kg cucumber(s)
  • ¼ liter milk or soy or oat milk
  • 60 g butter
  • 50 g flour
  • 1 tbsp sugar
  • 1 tbsp white wine vinegar
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Simple, quick, and easily digestible. Also suitable for a low-carb diet.

Peel the cucumbers, scrape out the seeds, and cut the flesh into medium-sized, bite-sized pieces. Melt the butter in a saucepan and stir in the sugar. Be careful not to overheat the pan, as this will cause the butter to become slightly bitter. Then stir in the flour. Make sure that a smooth, even roux forms. Add the cucumbers and simmer over medium heat with the lid on for about 5 minutes. Stir the cucumbers regularly to prevent the roux from burning. Deglaze with the milk and simmer for about 10 minutes. Season with vinegar, salt, and pepper, and simmer for another 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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