Braised cucumbers in cream cheese sauce

Ingredients for 2 servings:

• 1 large cucumber(s) (the yellow ripe ones) of about 1 kg
• 1 small onion(s)
• 30 g butter
• 1 tsp mustard seeds, yellow
• 200 ml vegetable broth, approx.
• 5 tbsp whipped cream
• 150 g cream cheese, natural or herb
• 3 tbsp parsley, chopped
• salt and pepper
• some balsamic vinegar, white, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel the cucumber, halve it lengthwise, and scrape out the seeds with a spoon. Cut the cucumber flesh into fairly large pieces. Peel the onion and cut it into wedges. Sauté both in a pan in melted butter over medium heat. When it starts to brown, add a little stock and let it reduce, continuing until the cucumbers are almost soft. The cucumbers should not brown, or should only slightly brown. Then add the remaining stock, mustard seeds, cream, and cheese, mix well, and heat until hot. Season to taste, sprinkle with chopped parsley, and stir in about 1 teaspoon of white balsamic vinegar. This dish is delicious on its own with bread, but also with pan-fried dishes or fried potatoes. You can use thick green country cucumbers instead of ripe yellow cucumbers. Non-vegetarians can melt 150g of bacon instead of butter, let it brown nicely, and braise the cucumbers in it.