Low-fat Stewed Cucumbers
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 700 g cucumber (s)
- 1 large onion (s), red
- 3 tablespoon cream cheese, reduced fat, approx. % fat
- 50 ml water
- 1 tablespoon rapeseed oil
- 1 teaspoon salt
- 1 teaspoon vegetable stock, instant
- 0.5 teaspoon ½ pepper
- 1 teaspoon paprika powder, noble sweet
- 1 teaspoon dill, dried or fresh
- 1 tablespoon mustard, medium hot
Print Recipe
Pin Recipe Instructions
- Peel and halve the cucumbers and scrape out the stones with a spoon. Test the ends of the cucumber for bitterness. Then cut into strips approx. 3 mm wide. Peel the red onion and cut into fine cubes.
- Heat the rapeseed oil in a coated pan. First add the onion pieces and fry for about 3 minutes. Then add the cucumbers and the water and cover. Let simmer for about 5 minutes.
- In the meantime, check whether there is any liquid left in the pan. The cucumbers shouldn`t take on any color, they should turn glassy.
- Add 3 tablespoons of cream cheese and mustard and stir well. Then season with salt, vegetable stock, pepper, dill and paprika powder. I usually take a little more mustard, please approach carefully.
- The stewed cucumbers go well with fish fillets and potatoes.
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