Stuffed Cucumbers
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
398
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 106.3 μg | (177 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,653 mg | (41 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Braised Cucumbers
- 1 slice Toast
- 1 shallot
- 350 grams Ground meat (mixed)
- 1 egg yolk
- 1 tsp medium hot Mustard
- salt
- peppers
- 3 Tbsps vegetable oil
- 400 milliliters Vegetable broth
- 1 tsp Mustard seed
- 2 bay leaves
Preparation steps
1.
Step 1
2.
Rinse cucumbers and trim the ends, peel with a potato peeler.
3.
Step 2 and 3
4.
Halve cucumbers lengthwise and scrape out seeds with a small spoon.
5.
Step 4
6.
Soak bread in a little cold water. Peel shallot and chop finely. Mix ground beef with egg yolk, mustard and shallot cubes, knead until smooth and season well with salt and pepper. Stuff 4 cucumber halves generously with the mixture.
7.
Step 5
8.
Top with remaining cucumber halves and press gently. Secure with three wooden skewers. Heat oil in a roasting pan and sear cucumbers on all sides. Add broth, mustard seeds and bay leaves to the pan and simmer, covered, for about 25-30 minutes on medium heat. Arrange on plates and serve.
