French Style Cucumber Vegetables

(The masses are counted as a supplement) Peel the cucumbers so that green strips remain. Cut into four cm long pieces. Scrape out the seeds with an apple corer.

Then cut the hollowed out cucumber pieces into three mm narrow slices.

In a wide frying pan, melt the butter (1). Pour in the cucumbers, season with salt and pepper and steam in their own juices for five to eight minutes, turning occasionally, until just barely tender.

Meanwhile, pour the cream into a small pan form. Bring to the boil and cook over medium heat for three to four minutes. Add the butter (2) in flakes and add to the sauce. Season with salt, bell pepper and paprika.

Arrange the cucumbers in a heated platter and drizzle with the cream sauce. Cut the chives on top with scissors.

Tip: for one person, quarter ingredients, change preparation: Sauté cucumber pieces in 15 g butter, season with salt, pepper and paprika, then pour the cream directly, it boils down during stewing. Finish with chives.

(*) Cucumbers – The cucumber in its original form was yellow-bellied and crooked. Today, the year-round fruits are cultivated mainly in plastic tunnels or greenhouses, where the plants are pulled up on strings so that they grow vertically downward. That is why they are also straight, slender and green all around. Apart from this, the new generation of cucumbers is bitter-free. The fact that the salad cucumber

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