Ingredients for Creamed Cucumber
- 1 medium cucumber, peeled and thinly sliced
- 1 medium carrot, peeled and thinly sliced
- Enough milk to make 1/2 cup of liquid when combined with reserved cooking liquid
- omitted - for a smoother sauce, the recipe is improved without onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup grated cheddar cheese (or your preferred cheese)
- 1 tablespoon chopped fresh parsley
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How to Make Creamed Cucumber
- Peel and thinly slice 1 medium cucumber and 1 medium carrot.
- Place the cucumber and carrot in a saucepan with 1/4 cup of water. Bring to a simmer over medium heat and cook for 3 minutes.
- Drain the vegetables, reserving the cooking liquid. Add enough milk to the reserved liquid to make 1/2 cup total liquid.
- Melt 2 tablespoons of butter in a separate saucepan over medium heat. Add 2 tablespoons of all-purpose flour and whisk constantly until smooth (roux).
- Gradually whisk in the cucumber-milk liquid, stirring continuously until the sauce comes to a boil and thickens.
- Add the cooked cucumber and carrot mixture, 1/4 cup of grated cheddar cheese (or cheese of your choice), and freshly ground black pepper to taste.
- Stir until the cheese is melted and the sauce is smooth and creamy.
- Garnish with 1 tablespoon of chopped fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
18g
Carbs
3g
