Braised Cucumber


1 1/2lb/600 g cucumber
8 oz/200 g tomatoes
8 oz/200 g onions
freshly ground pepper
2 oz/50 g smoked streaky bacon
1 tbsp. flour
5 fl oz/125 g soured cream
2 tbsp dill
a little sugar
a dash of vinegar
Cooking time about 45 minutes.
Approx. 200 kcal = 837 kj.


Peel the cucumbers, rinse the tomatoes with boilng water and take off the skin. Skin the onion and cut into rings. Place all the vegetables in the moistened RÖMERTOPF, sprinkle with a little salt and plenty of pepper. Dice the bacon or cut across into narrow strips, fry in a little oil in a frying pan until crisp, pour over the vegetables, together with the hot fat. Dust with flour and pour over the cream, close the lid. Add the finishing touches with the dill; season with sugar and vinegar for a sweet-sour flavour.

SPECIAL HINT: The cooking times in our recipes aim at preserving the freshness and crunchiness of the vegetables. If you prefer them to be cooked until soft, add about 15 minutes to the stated cooking times.

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