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Cucumbers with cream (traditional method & Thermomix)
Description
Here is a light and refreshing summer recipe that offers a change from traditional cucumber salads. Perfect as an accompaniment to fish, cold roast meat or homemade meatballs, it will appeal to the whole family. The trick? Remove the seeds from the cucumber so that it doesn't release water during cooking. The result is a creamy sauce with a delicately balanced flavour thanks to the dill, lemon and wholegrain mustard.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional method
1. Peel and chop the onion. Fry it in a pan with the butter for 2 to 3 minutes.
2. Add the prepared cucumbers (peeled, seeded and chopped) and sauté for another 2 minutes.
3. Add the vegetable stock, bring to the boil and simmer for 5 minutes.
4. Mix the crème fraîche, cornflour, mustard and lemon juice in a separate bowl. Pour into the saucepan, mix well and bring back to the boil to thicken slightly.
5. Season with salt and pepper. Stir in the chopped dill just before serving.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Chop the dill for 3 seconds/speed 8, then transfer to another container.
2. Place the butter and onion in the bowl: 4 minutes/100°C/speed 1.
3. Add the cucumbers: 3 minutes/100°C/mixing speed.
4. Add the stock: 5 minutes/100°C/mixing speed.
5. Mix the cornflour with the lemon juice, cream and mustard, then pour into the bowl:
4 min / 100 °C / reverse direction / speed 1.
6. Stir in the dill by hand and serve hot.
