Braised Cucumbers with Mustard Sauce
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 678 mg | (17 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Braised Cucumbers
- 1 onion
- 1 garlic clove
- 150 grams cooked ham (sliced)
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 1 tsp granulated Broth
- 100 grams Whipped cream
- 2 Tbsps Mustard
- salt
- freshly ground peppers
- 1 bunch Cress
Preparation steps
1.
Peel cucumber, cut into quarters lengthwise, scrape out seeds and cut into 0.5 cm (approximately 1/4-inch) thick slices.
2.
Peel onion and finely chop.
3.
Cut ham into strips.
4.
Sauté onions in butter until translucent, then press in garlic, add cucumber and ham and sauté everything briefly over medium heat. Sprinkle with flour and cook until lightly browned. Pour in the milk and 100 ml (approximately 210°F) of water while stirring. Add the broth, cover and simmer for 5 minutes.
5.
Mix the cream and mustard together, add to the cucumbers, heat through and season with salt and pepper.
6.
Before serving, mix in the cress.
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