Braised Cucumbers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 29.48 g | (30 %) | ||
| Fat | 29.37 g | (25 %) | ||
| Carbohydrates | 41.25 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 181.53 mg | (22,691 %) | ||
| Vitamin D | 0.35 μg | (2 %) | ||
| Vitamin E | 2.31 mg | (19 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.68 mg | (49 %) | ||
| Folate | 69.53 μg | (23 %) | ||
| Pantothenic acid | 1.42 mg | (24 %) | ||
| Biotin | 3.96 μg | (9 %) | ||
| Vitamin B₁₂ | 1.17 μg | (39 %) | ||
| Vitamin C | 45.85 mg | (48 %) | ||
| Potassium | 1,364.96 mg | (34 %) | ||
| Calcium | 117.37 mg | (12 %) | ||
| Magnesium | 81.09 mg | (27 %) | ||
| Iron | 4.62 mg | (31 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 3.35 mg | (42 %) | ||
| Saturated fatty acids | 8.11 g | |||
| Cholesterol | 142.25 mg |
Ingredients
- Ingredients
- 600 grams semi-waxy potatoes
- salt
- 20 grams butter
- 4 Braised Cucumbers
- 1 slice Toast
- 2 shallots
- 350 grams Ground meat (mixed)
- 1 egg yolk
- 1 tsp medium hot Mustard
- peppers
- 50 grams Bacon
- 3 Tbsps vegetable oil
- 250 milliliters Vegetable broth
- 1 tsp Mustard seed
- 2 bay leaves
- 150 grams chopped Tomatoes
- ½ handful parsley
- Fruit Vinegar
- sugar
Preparation steps
Rinse, peel and halve the potatoes and boil in salted water for about 20 minutes until tender. Drain, add small pieces of butter and keep warm.
Rinse and peel the cucumbers and halve lengthwise. Scrape out the seeds with a small spoon. Soak the bread in a little cold water. Peel and finely chop the shallots.
Combine the ground beef with the egg yolk, mustard, bread and shallot cubes and knead into a smooth meat dough. Season well with salt and pepper and spoon onto 4 cucumber halves. Place the remaining cucumber halves on top and tie with kitchen twine.
Fry the bacon in some oil in a roasting pan. Add the cucumber and fry on both sides. Pour in the broth and add the mustard seeds and bay leaves. Close the lid and stew over medium heat for about 15 minutes.
Add the tomatoes and simmer for another 15 minutes.
Meanwhile, rinse the parsley, shake dry and chop finely.
Remove the finished cucumbers from the sauce. Add about half of the parsley to the sauce and season with salt, pepper, vinegar and sugar. Place the cucumbers back into the sauce.
Shower the remaining parsley over the potatoes and serve alongside the cucumbers.
