Ingredients
- 600 g cucumbers
- 1 onion
- 50 g bacon cubes
- salt, pepper
- 2 tomatoes
- 4 stalks dill
- 150 g crème fraîche
- 1 tbs white wine vinegar
Preparation
1. Peel the cucumbers, halve lengthwise, de-seed and cut into thick slices. Peel, halve and cut the onion into thin slices.
2. Heat the pot on highest level up to the roasting window, switch to a low level and roast the diced bacon. Add the onions and roast briefly. Add cucumbers and season to taste with salt and pepper.
3. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 10 minutes in the vegetable area.
4. Meanwhile, quarter, de-seed and dice the tomatoes; finely chop the dill.
5. Stir crème fraîche, dill and diced tomatoes into the cucumbers and season to taste with salt, pepper and white wine vinegar.
Tip
- You can quickly turn the stewed cucumbers into a nutritious meal. Form small dumplings out of 2 to 3 raw bratwursts that haven’t been boiled and roast them on all sides in a HotPan until light brown. Add to the vegetables and depending on the size, let stand for 1-2 minutes.
This recipe has been tested and approved by AMC.
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