Braised cucumber ragout in cheese and cream sauce

Ingredients for 4 servings:

• 1 ½ cucumber(s)
• 3 m.-large carrot(s)
• 4 stalk(s) spring onions
• 1 bunch of dill
• 200 g cream
• 2 tbsp butter
• 50 ml white wine
• 100 g cream cheese or herb cheese
• 200 g sheep cheese, Bulgarian
• salt and pepper
• salt water
• possibly sauce thickener, lighter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Peel the carrots and cucumbers and cut into bite-sized pieces. Trim the spring onions and slice into rings. Cook the carrots in a pot with 1/4 liter of salted water for 12 minutes. Melt 2 tablespoons of butter in the pan. Sauté the cucumbers and spring onions for about 8 minutes. Season with salt and pepper. Deglaze with the cream and white wine. Simmer for 5 minutes. Add the carrots and the cooking water. Stir in the cream cheese and dill. Simmer briefly again, using a light sauce thickener to thicken if desired. Season to taste with salt and pepper. Just before serving, add the diced feta cheese and stir. Serve with steamed potatoes and a glass of wine.