Potatoes with curry dill cucumbers

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy ones (e.g. Ditta)
• 2 ½ cucumbers
• 1 onion(s)
• 2 tbsp corn oil
• 2 tbsp spelt flour
• 250 ml water
• 200 g cream
• 1.2 bunches of dill
• 2 tsp curry powder
• salt and pepper
• 1 lemon(s), untreated
• Worcestershire sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Fast and vegetarian

Boil the potatoes in salted water for 20 minutes, peel the cucumbers, slice them lengthwise, remove the seeds, and cut them into 1 cm pieces. Finely dice the onion and sauté in the oil. After 2 minutes, add the cucumbers. After about 2 minutes, stir in the flour and curry powder. Deglaze with a quarter liter of water. Stir well and simmer for about 5 minutes longer – the lid should be closed so that the water does not evaporate. Add the chopped dill and cream and mix well. Simmer for another 5 minutes, stirring occasionally. Halve the peeled potatoes, slice them, and add them. Season with salt and pepper. If you want to serve it nicely, you can garnish with fresh dill. Cut off 1.5 – 2 cm of the tips and decorate the plate and the dish sparingly. Sprinkle a little marjoram around the edge of the plate and arrange a 3 mm thick strip of quartered lemon around the edge of each plate, peel facing outwards. Using a narrow teaspoon handle, dab a drop of Worcestershire sauce onto the lemon and above and below it, in the same radius as the lemon. Adjust the oil amount according to your existing pan. The specified amount is for a stainless steel commercial pan! It’ll be too much for a new Teflon pan—but even then, I wouldn’t completely forgo the flavor enhancer.