Stuffed cucumber with sweet potato puree

Name: Stuffed cucumber with sweet potato puree
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1.2 kg Sweet potatoes; 3 Cucumbers (approx. 400 g each); 2 TABLESPOONS Oil; 1 medium, red onion; 1/2 bunch Chives; 2 TABLESPOONS Butter or margarine; 20 g Flour; 400 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Mustard; 5 TABLESPOONS Whipped cream; 2 TABLESPOONS Olive oil; 7-10 Tbsp Piping bag; 7-10 Tbsp Marjoram

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1.2 kg Sweet potatoes
3 Cucumbers (approx. 400 g each)
2 TABLESPOONS Oil
1 medium, red onion
1/2 bunch Chives
2 TABLESPOONS Butter or margarine
20 g Flour
400 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Mustard
5 TABLESPOONS Whipped cream
2 TABLESPOONS Olive oil
7-10 Tbsp Piping bag
7-10 Tbsp Marjoram

Directions

1
Peel, wash and quarter sweet potatoes and cook them in boiling salted water for 10-15 minutes until soft. In the meantime, wash and clean the cucumbers, peel the skin with a pestle ripper in strips. Cut the cucumbers into 4-5 pieces each and hollow them out with a ball cutter.
2
Heat the oil in a large pan, fry the cucumbers and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 5 minutes. Peel and halve the onion and cut into fine slices.
3
Wash the chives, dab dry and cut into fine rings. Heat the fat in a pot and sauté the flour in it. Deglaze with stock while stirring. Season with salt, pepper, mustard and cream and simmer for about 5 minutes, add chives.
4
Drain the sweet potatoes, let them evaporate and press them through a potato press. Mix with olive oil and season with salt and pepper. Put the puree into a piping bag and fill the cucumbers with it.
5
Arrange gherkins with mustard sauce and garnish with onion rings and marjoram.