Braised Cucumber with Chili
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Braised Cucumber with Chili - Perfect as a side dish or small entree.
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
92
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 92 cal. | (4 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 393 mg | (10 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Braised Cucumbers (800 g)
- 1 onion
- 2 Tbsps olive oil
- 200 milliliters vegetable stock
- 1 red chili pepper
- 3 stalks Dill
- salt
- 1 Tbsp Mustard seed
- 1 splash lemon juice
- 1 pinch sugar
Preparation steps
1.
Peel the cucumber, halve lengthwise, and remove the seeds. Halve again lengthwise, and cut into 5 cm (approximately 2 inch) pieces. Peel and dice the onion.
2.
Heat the oil in a pan, and sauté the onion over medium heat until soft. Add the cucumbers and sauté for 2 minutes. Add the vegetable stock, cover, and simmer for 15 minutes over medium heat.
3.
Rinse, trim, and julienne the chili. Rinse and dry the dill, then coarsely chop.
4.
Add the chili, and mustard seeds, then season with salt. Simmer for 1 minute. Season to taste with lemon juice and 1 pinch of sugar, then divide onto 4 plates and garnish with the dill.
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