Cucumber Vegetables in Mustard-Caper Sauce

Peel cucumbers, cut in half lengthwise and scrape out seeds with a teaspoon. Cut the cucumbers into slices.

2. melt butter or light butter in a saucepan and steam the cucumber slices in it for 5 minutes until soft. Add the crème fraîche and mustard and cook for 10 minutes with the lid on.

Add the capers and season the vegetables with pepper, salt and sugar. Chop the parsley and sprinkle on top. Serve with fried smoked potatoes, boiled potatoes and beer.

As a menu suggestion:

Entrée: Beetroot with horseradish sour cream or crème fraiche.

Main course: Cucumber vegetables in mustard-caper sauce.

Dessert: Hazelnut pudding

20 min.

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