Cucumbers Cooked with Mint |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | |||||||||
| INGREDIENTS: | ||
| 3 medium cucumbers | 4 tablespoons butter | 2 tablespoons flour |
| salt | pepper | 1 egg yolk |
| 1/4 cup heavy cream | 2 tablespoons finely chopped fresh mint | |
| 1 | Peel cucumbers and slice 1 inch thick. Barely cover with water and bring to a boil. Drain and reserve stock. Melt butter in saucepan, add flour, cook 1 minute. Stir until smooth and gradually add 1 cup of cucumber liquor. Stir and bring to a boil. Add cucumbers, salt, and pepper and cook until they are tender, about 15 minutes. Mix egg yolk and cream; turn off heat and add to the cucumbers. Add mint. Blend carefully. |