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Cucumber vegetables with mustard sauce

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Ingredients for 2 servings:

  • 500 g braised cucumber(s)
  • 1 small onion(s)
  • 3 tbsp butter
  • 1 tbsp grainy mustard
  • 125 ml vegetable broth (yeast -)
  • 75 g whipped cream
  • Seasoning (yeast -)
  • pepper
  • 2 tbsp lemon juice
  • 60 g cream cheese
  • 2 tbsp mustard seeds
  • ½ bunch of dill

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Peel the cucumbers, halve lengthwise, and remove the seeds with a spoon. Cut into 1 cm thick slices. Finely dice the onion and sauté in 2 tablespoons of hot butter until translucent. Add the mustard, stock, and cream; reduce. Add the cucumber, cover, and simmer over low heat for about 15 minutes. Season with yeast mixture, pepper, and lemon juice. Stir in the cream cheese and melt it. Brown the mustard seeds in the remaining hot butter. Finely chop the dill. Serve the cucumbers sprinkled with mustard seeds and dill. Serve with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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