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Braised Cucumber with Chili

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Braised Cucumber with Chili - Perfect as a side dish or small entree.

Health Score:
86 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
Calories:
92
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie92 cal.(4 %)
Protein2 g(2 %)
Fat6 g(5 %)
Carbohydrates6 g(4 %)
Sugar added1 g(4 %)
Roughage2.3 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate33 μg(11 %)
Pantothenic acid0.5 mg(8 %)
Biotin2.9 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24 mg(25 %)
Potassium393 mg(10 %)
Calcium55 mg(6 %)
Magnesium28 mg(9 %)
Iron1.1 mg(7 %)
Iodine7 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.9 g
Uric acid21 mg
Cholesterol0 mg
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Ingredients

for
4
Ingredients
2 Braised Cucumbers (800 g)
1 onion
2 Tbsps olive oil
200 milliliters vegetable stock
1 red chili pepper
3 stalks Dill
salt
1 Tbsp Mustard seed
1 splash lemon juice
1 pinch sugar
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Preparation steps

1.

Peel the cucumber, halve lengthwise, and remove the seeds. Halve again lengthwise, and cut into 5 cm (approximately 2 inch) pieces. Peel and dice the onion.

2.

Heat the oil in a pan, and sauté the onion over medium heat until soft. Add the cucumbers and sauté for 2 minutes.  Add the vegetable stock, cover, and simmer for 15 minutes over medium heat.

3.

Rinse, trim, and julienne the chili. Rinse and dry the dill, then coarsely chop.

4.

Add the chili, and mustard seeds, then season with salt. Simmer for 1 minute. Season to taste with lemon juice and 1 pinch of sugar, then divide onto 4 plates and garnish with the dill.

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