Low-fat braised cucumbers

Ingredients for 2 servings:

• 700 g cucumber(s) (country cucumbers)
• 1 large onion(s), red
• 3 tbsp cream cheese, reduced fat, approx. 3% fat
• 50 ml water
• 1 tbsp rapeseed oil
• 1 tsp salt
• 1 tsp vegetable broth, instant
• ½ tsp pepper
• 1 tsp sweet paprika powder
• 1 tsp dill, dried or fresh
• 1 tbsp mustard, medium hot

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

vegetarian, quick and easy to prepare

Peel the gherkins, halve them, and scoop out the seeds with a spoon. Test the ends of the gherkins for bitterness. Then cut them into strips about 3 mm wide. Peel the red onion and finely dice it. Heat the rapeseed oil in a non-stick pan. First, add the chopped onion and fry for about 3 minutes. Then add the gherkins and the water and cover. Sauté for about 5 minutes. In the meantime, check for any liquid left in the pan. The gherkins should not change color, but should become translucent. Add 3 tablespoons of cream cheese and the mustard and mix well. Then season to taste with salt, vegetable stock, pepper, dill, and paprika. I usually use a little more mustard, so please add it carefully. These braised gherkins go perfectly with fish fillets and potatoes.