Cucumber Vegetables with Dill, Cream and White Wine
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 shallot (s)
- 15 g iner, fresher
- 1 cucumber (approx. 350 g)
- 25 g butter
- 100 ml white wine
- 150 ml whipped cream (alternatively Rama Cremefine or from you may)
- 2 stems dill
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut into fine strips. Peel the ginger and grate finely. Peel the cucumber, cut in half lengthways and remove the seeds (best with a teaspoon), then cut diagonally into 2 cm wide pieces and lightly salt.
- Heat the butter in a saucepan and sauté shallots and ginger in it over medium heat. Add the cucumber pieces and steam for 1 minute. Pour in the white wine and let it boil down. Pour in the whipped cream and simmer covered over medium heat for approx. 5-6 minutes. At the end of the cooking time, season with salt and pepper. Finally, finely chop the dill and mix in.
- Tastes delicious with mashed potatoes and fish.
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