Braised Cucumbers

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Braised Cucumbers
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
516
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie516 kcal(25 %)
Protein29.48 g(30 %)
Fat29.37 g(25 %)
Carbohydrates41.25 g(28 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A181.53 mg(22,691 %)
Vitamin D0.35 μg(2 %)
Vitamin E2.31 mg(19 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.31 mg(28 %)
Niacin11.1 mg(93 %)
Vitamin B₆0.68 mg(49 %)
Folate69.53 μg(23 %)
Pantothenic acid1.42 mg(24 %)
Biotin3.96 μg(9 %)
Vitamin B₁₂1.17 μg(39 %)
Vitamin C45.85 mg(48 %)
Potassium1,364.96 mg(34 %)
Calcium117.37 mg(12 %)
Magnesium81.09 mg(27 %)
Iron4.62 mg(31 %)
Iodine6.39 μg(3 %)
Zinc3.35 mg(42 %)
Saturated fatty acids8.11 g
Cholesterol142.25 mg

Ingredients

for
4
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 teaspoon medium hot Mustard
peppers
50 grams Bacon
3 tablespoons vegetable oil
250 milliliters Vegetable broth
1 teaspoon Mustard seed
2 bay leaves
150 grams chopped tomatoes
½ handful parsley
Fruit Vinegar
sugar
How healthy are the main ingredients?
potatotomatoparsleyMustardsaltshallot

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Add the tomatoes and simmer for another 15 minutes.

5.

Meanwhile, rinse the parsley, shake dry and chop finely.

6.

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.

7.

Shower the remaining parsley over the potatoes and serve alongside the cucumbers.