Braised cucumbers with Kasseler ragout

Name: Braised cucumbers with Kasseler ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g frozen peas; 4 Braised cucumbers (approx. 400 g each); 1 TABLESPOON oil, 1 teaspoon vegetable broth; 200 g Mushrooms; 1 medium onion; 400 g tripped chop of Kasseler; 3 Tomatoes, fat for the mould; 1 tablespoon (10 g) butter/margarine; 7-10 Tbsp Salt, pepper, one go. tablespoon flour; 100 g Whipped cream; 7-10 Tbsp Dill

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g frozen peas
4 Braised cucumbers (approx. 400 g each)
1 TABLESPOON oil, 1 teaspoon vegetable broth
200 g Mushrooms
1 medium onion
400 g tripped chop of Kasseler
3 Tomatoes, fat for the mould
1 tablespoon (10 g) butter/margarine
7-10 Tbsp Salt, pepper, one go. tablespoon flour
100 g Whipped cream
7-10 Tbsp Dill

Directions

1
Defrost the peas. Wash and peel the cucumbers and cut off approx. 1/3 of each lengthwise as a lid. Core the cucumbers. Heat the oil in a casserole. Steam hollowed cucumbers all around. Deglaze with 3/8 l water and boil up. Stir in stock. Cover and braise for about 20 minutes.
2
Dice the cucumber lid. Clean, wash and slice the mushrooms. Peel and chop onion. Wash, dry and dice the meat. Wash, chop and seed the tomatoes. Take the cucumbers out of the pot and put them into a greased casserole dish. Put the stock aside
3
Heat the fat in the pot. Fry onion, smoked pork, mushrooms and diced cucumber for 3-4 minutes, turning. Steam tomatoes and peas briefly and season. Sprinkle with flour and sauté. Stir in broth and cream, bring to the boil. Season the ragout and put it into the cucumbers, if necessary spread the rest around it. Grate cheese over it
4
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes, garnish with dill if necessary. Goes well with butter rice