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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From my high school home economics book, I'd never heard of using cucumber in a cooked dish and my garden is going crazy at the moment with them so thought I'd give it a go. I think it's supposed to be a side dish but I think it's better as a sauce, I used it on top of some broccoli but I think it would be great with corned beef. Ingredients:
1 cucumber, seeded & diced |
1 cup carrot, grated |
1/2 cup milk, approx |
1 onion, grated |
1 tablespoon butter |
1 tablespoon flour |
2 tablespoons cheese, grated |
chopped parsley (to garnish) |
Directions:
1. Place cucumber & carrot in a saucepan and heat slowly, simmer for 3 minutes.
2. Drain & retain liquid and make up to 1/2 cup milk.
3. Saute onion in butter and add flour, stir until smooth.
4. Add liquid slowly, stir until boiling. Add cucumber mixture, cheese & season with pepper to taste.
5. Garnish with parsley to serve.
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