Stuffed cucumbers au gratin

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and peel the braised cucumbers and cut off one lid (approx. 1/3) each. Remove cucumber seeds with a spoon. Heat 2 tablespoons of oil in a casserole and fry the cucumbers in it. Deglaze with broth and let it stew covered for about 18 minutes. In the meantime, put the peas in cold water. Wash, clean and slice the mushrooms.

2. 2

   Peel and finely chop the onion. Wash the meat, dab dry and cut into cubes. Clean, wash, slice and seed the tomatoes. Take the cucumbers out of the casserole, put them into an ovenproof dish, take the stock out of the pot and put it aside. Heat the remaining oil and fat in the casserole. Fry onion, smoked pork and mushrooms for about 3 minutes, turning them over. Add the tomato slices and fry. Season with salt and pepper, dust with flour and sauté. Deglaze with broth and add the cream. Bring to the boil. Pour peas on a sieve and add. Season again with salt and pepper and fill into the cucumbers.

3. 3

   Season with salt and pepper, dust with flour and sauté. Deglaze with broth and add the cream. Bring to the boil. Pour peas on a sieve and add. Season again with salt and pepper and fill into the cucumbers. Sprinkle with cheese and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Remove from the oven and serve garnished with dill flags as desired. Serve with rice with chopped dill

Nutrition Facts

KCAL
580 kcal

CARBS
20 g

FATS
39 g

PROTEINS
33 g