Creamy Cucumber Vegetables with Dill and Parsley
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
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
- 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.
- 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.
- Stir in the dill and parsley and season the vegetables with salt, pepper, sugar and lemon juice.
- Enjoy as a vegetarian dish with boiled potatoes or puree or as a side dish to pan-fried foods.
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