Caramelized Cucumber Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large cucumber (s)
- some sugar
- some butter
- some vinegar
- 1 cup crème fraîche
- dill
Print Recipe
Pin Recipe Instructions
- First peel and halve the cucumber. Remove the seeds with a spoon or ball cutter.
- Cut the cucumber halves into slices, add salt and leave to stand for about 15 minutes.
- The cucumber loses water when it is salted, which is then squeezed out with a cloth.
- Caramelize the sugar in a saucepan, as soon as the sugar has melted (it shouldn`t turn too brown), add a piece of butter. Once the butter has melted, deglaze with vinegar. (but it is best to take it off the stove beforehand)
- Then add the drained cucumber slices and sauté for about 10 minutes. (They should stay a little crunchy)
- Then remove from the stove and stir in the creme fraiche and dill.
- I prefer to eat the cucumber vegetables simply with toast. But you can also eat it as an accompaniment to meat, for example.
- I didn`t write down any quantities of sugar, butter and vinegar, because some like it sweeter and others prefer a bit more sour.
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