John Myers
Ingredients for 2 servings:
- 1 large cucumber(s)
- 2 tbsp olive oil
- 1 clove(s) garlic, squeezed
- 150 ml cream
- 50 ml vermouth (Noilly Prat)
- 50 g mascarpone
- 1 tsp yellow mustard powder
- 1 tsp, heaped pepper, green, dried, coarsely crushed
- ½ bunch tarragon, roughly chopped
- Salt and pepper from the mill
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Low carb, SiS-compatible
Peel the cucumber in strips, leaving some of the skin on. Halve the cucumber and scrape out the seeds with a spoon, then cut into approximately 5 mm thick slices. Heat the oil in a pan and sauté the cucumber slices with the garlic until slightly softened. Deglaze with the Noilly Prat, add the cream and mascarpone, and simmer gently until the mascarpone has dissolved. Add the mustard powder and season with salt and pepper. Then add the green pepper and tarragon.
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