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Stuffed cucumbers

Prep Time 20 min mins
Cook Time 40 min mins
Total Time 1 hour
Racing: , ,
Difficulty: intermediate
Servings: 2
Description

A recipe I've been making for over twenty years. Simple, tasty and perfect for hot days when you want to eat lighter. These stuffed cucumbers are cooked in a fragrant tomato sauce and served with a touch of crème fraîche. A great idea for a low glycaemic index dish.

Ingredients
  • 1 large cucumber
  • 1 onion
  • 1 tbsp. sunflower oil
  • 2 pods garlic
  • 300 g minced beef
  • 1 box peeled tomatoes (400 g)
  • 3 tbsp. tomato paste
  • 1 cube of beef stock
  • 1 tsp Provence herbs
  • Salt
  • Cayenne pepper
  • 5 tbsp. fresh cream
  • 1 tablespoon chopped fresh herbs (parsley, dill)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation :
    1. Preheat the oven to 180°C (fan assisted).
    2. Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon. Cut each half in half to make 4 sections.
    3. Mince the onion and fry in the oil over a low heat. Add the chopped garlic, then the minced meat. Fry for a few minutes.
    4. Blend the tomatoes. Add 2 to 3 tablespoons to the meat with the tomato paste, herbes de Provence and salt. Mix well.
    5. Stuff the cucumber sections with the meat.
    6. Pour the blended tomatoes into an ovenproof dish, add the crumbled stock cube and cayenne pepper to taste.
    7. Place the stuffed cucumbers in the sauce. Cover with a lid or aluminium foil.
    8. Bake for 30 to 40 minutes.
    9. Remove from the oven, add the crème fraîche to the sauce, sprinkle with fresh herbs and serve.

    THERMOMIX® METHOD.
Read it online: https://auxdelicesdecaroline.com/en/recipe/concombres-farcis/