Braised cucumber ragout in cheese cream sauce

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4 5
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. 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. 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

Nutrition Facts

KCAL
570 kcal
CARBS
63 g
FATS
28 g
PROTEINS
15 g