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Hot Cucumber In Lemon Verbena

I.am.Vegetarian's picture
Ingredients
  Cucumber 1 Large
  Spring onions 2 , trimmed and finely sliced
  Vegetable oil 1 Tablespoon
  Wholemeal plain flour 3 Tablespoon
  Vegetable stock 1⁄4 Pint
  Sea salt To Taste
  Black pepper To Taste, freshly ground
  Dried lemon verbena 1 Teaspoon
  Lemon slices 3 (As desired, for garnishing)
Directions

GETTING READY
1) First, peel the cucumber, reserving the peel.
2) With a knife, cut the cucumber into half lengthwise. Then, cut again into 1/2-inch chunks.
3) Into a dish, transfer the chopped cucumber and cover. Keep aside.
4) Now, chop the cucumber peels and keep aside.

MAKING
5) In a medium sized bowl, combine the spring onions and oil.
6) On high power, cook covered for 2 minutes, or until the onions turn soft.
7) To this, add the flour and then the stock. Mix gently.
8) Cook for 2 minutes, whisking once during cooking and once after.
9) Add salt and pepper to taste.
10) To this, add the lemon verbena and the chopped cucumber peel.
11) On Defrost/Low setting, cook covered for 6 to 8 minutes, stirring once in between.
12) In a blender, puree the mixture.
13) Adjust the seasonings, if required.
14) Now, on full power, cook the cucumber chunks, covered, for 2 minutes until heated through. Do not let them soften.
15) Over this cucumber, pour the pureed sauce and cook uncovered, for 1 minute.

SERVING
16) Serve the Hot Cucumber in Lemon Verbena garnished with lemon slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Cucumber
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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