Sliced Cucumbers with Two Sauces
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
323
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cucumbers
- 2 Cucumber (each about 300 g)
- For the dill sauce
- 100 grams Crème fraiche
- 2 tsps chopped Dill
- salt
- For the tarragon sauce
- 100 grams Crème fraiche
- 200 grams Whipped cream
- 200 milliliters Vegetable broth
- 2 tsps chopped Tarragon
- salt
- freshly ground peppers
Preparation steps
1.
For the cucumbers: Peel the cucumbers if desired, cut in half lenthwise and scrape out seeds with a teaspoon. Cut the cucumbers into 0.5 cm (approximately 1/8 inch) thick slices. Place in a bowl, cover and cook in the microwave on 850 watts for 5 minutes.
2.
For the dill sauce: In a bowl, stir the creme fraiche with the dill, and season with salt to taste. Drizzle the sauce over half the cucumbers.
3.
For the tarragon sauce: In a bowl, stir the creme fraiche with the cream, vegetable broth and tarragon, and season with salt and pepper to taste. Microwave on 850 watts for 5 minutes.
4.
Drizzle the tarragon sauce over the remaining cucumbers.
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