Creamy Cucumber Vegetables with Dill and Parsley

Summary

Ingredients

• 1 large cucumber (s)
• 2 onions)
• 150 g sour cream
• 1 tablespoon dill, frozen goods
• 1 tablespoon parsley, frozen goods
• 1 lemon (s), juice it
• 2 tablespoons oil
• 30 g butter
• 125 ml vegetable stock
• 1 tablespoon, leveled cornstarch
• 1 pinch (s) sugar
• Salt and pepper, black from the mill

Print Recipe Pin Recipe

Instructions

1. Peel the cucumber, cut it in half lengthways and scrape out the seeds with a spoon. Cut the pulp into pieces approx. 2 cm wide. Peel the onions and cut into fine cubes. Bring the vegetable stock to a boil.
2. Heat the butter and oil and let the onions become translucent. Add the cucumber pieces and stir-fry for 5 minutes. Season with salt, pepper, sugar and lemon juice. Pour in the hot vegetable stock and simmer for a few minutes until the cucumbers are cooked through but still have a bit of bite. Mix the cornstarch with the sour cream and stir into the boiling cucumber vegetables. Bring to the boil, then remove from the stove.
3. Stir in the dill and parsley and season the vegetables with salt, pepper, sugar and lemon juice.
4. Enjoy as a vegetarian dish with boiled potatoes or puree or as a side dish to pan-fried foods.