Braised cucumber ragout in cheese cream sauce

Name: Braised cucumber ragout in cheese cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 375 g Carrots; 7-10 Tbsp Salt; 500 g Gherkin; 2 TABLESPOONS Butter or margarine; 300 g ribbon noodles; 7-10 Tbsp crushed pepper; 50 ml White wine; 200 g Whipped cream; 100 g Processed cheese; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp fresh herbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

375 g Carrots
7-10 Tbsp Salt
500 g Gherkin
2 TABLESPOONS Butter or margarine
300 g ribbon noodles
7-10 Tbsp crushed pepper
50 ml White wine
200 g Whipped cream
100 g Processed cheese
1-2 TABLESPOONS sauce thickener
7-10 Tbsp fresh herbs

Directions

1
Clean, peel and cut carrots into bite-sized pieces. Cover and cook in 1/4 litre boiling salted water for about 12 minutes. Peel cucumber, quarter lengthwise, remove seeds and cut into pieces. Heat the fat and steam the cucumber pieces for about 8 minutes, turning them over. Meanwhile cook noodles in boiling salted water for about 8 minutes. Season cucumber with salt and pepper.
2
Deglaze with wine and cream and simmer for about 5 minutes. Add carrots and stock. Stir in cheese and let it melt. Add sauce thickener while stirring, bring to the boil again and season to taste. Drain the pasta and let it drain. Arrange the ragout on plates and serve garnished with fresh herbs