Braised cucumbers in mustard cream

Ingredients for 4 servings:

• 350 g potatoes
• Salt
• 1 kg braised cucumber(s)
• 40 g butter
• 20 g flour
• 125 ml vegetable stock
• 125 ml cream
• 3 tbsp mustard, medium hot
• pepper
• 1 tbsp yellow mustard seeds
• 1 bunch of dill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and dice the potatoes and boil in salted water. Peel and halve the cucumbers, scrape out the seeds with a spoon, and cut the cucumbers into thick slices. Sauté the cucumber slices in 30g butter. Sprinkle the flour over the potatoes, stir in, and sauté lightly. Pour in the stock, bring to a boil, then simmer covered for 15-20 minutes. Add the cream and potato cubes and season with mustard, salt, and pepper. Heat the remaining butter and fry the mustard seeds vigorously. (Be careful, they tend to jump out of the pan!) Chop the dill. Sprinkle the mustard seeds and dill over the vegetables.