Schmorgurken
Ingredients
- 350 g Potatoes Boiled and Peeled
- 1 kg Cucumbers
- 40 g Butter
- 20 g Flour
- 125 ml Vegetable Broth
- 125 ml Cream
- 3 tbsp German Mustard
- Dill
Instructions
- Boil your potatoes and then peel and cut them into bite sized pieces
- Peel your cucumbers and scoop out the seeds, cut into half moons
- Sauté the cucumber slices in the butter.
- Dust the flour over it, stir in, sweat slightly.
- Pour in the broth, bring to the boil and then cook covered until they are soft but not mushy, try 6 minutes and keep checking every so often.
- Add the cream and diced potatoes
- Season with mustard, salt and pepper
- Serve warm with dill for garnish
Notes
Recipe inspired by Chef Koch