As an aperitif or as a light starter, cucumbers in garlic cream are deliciously flavored.
Ingredients for 4 persons :
- 2 cucumbers
- 8 cloves of garlic
- 20 g semi-salted butter
- 1 pinch of sugar
- 1 pinch of paprika
- 20 cl of heavy cream (30% M.F.)
- Coarse salt
- Salt, freshly ground pepper
Health: benefits and virtues of cucumber
Cucumbers with garlic cream
> Wash the cucumbers (do not peel them). Make grooves by peeling the skin every second time using a peeler.
Cut the cucumbers into 3 cm pieces. Scoop out each cucumber with a teaspoon. Steam them for 5 to 6 minutes. Keep warm.
> Peel, degerm, wash and immerse the garlic in salted water with coarse salt.
Bring to a boil, cook for 1 minute, discard the water and repeat the operation 2 more times. Steam the garlic in butter with salt, sugar and paprika. Cook until it becomes translucent.
> In a saucepan, pour the cream, add the blanched garlic. Bring to a boil until the cream thickens. Mixer. Check the seasoning.
> Arrange the cucumber sections on a plate, pour the garlic cream into the hollow of each.
To do steam the garlic, just cook it over low heat and covered. This steaming consists of "suffocating" the ingredient with very little fat or liquid, or even with only its vegetation water.
This technique is generally used for cooking garlic, chopped shallots and onions, mushrooms, tomatoes, zucchini (vegetables that make a lot of water), but also julienne or diced vegetables, meats and braising fish.
Embellished with aromatics or spices, these cooked ingredients are deeply impregnated with their scents for a more flavorful finish. In this recipe, garlic, soaked in butter, salt, sugar and paprika, subtly exhales all of its flavors in the cream to make a perfectly seasoned sauce, perfectly enhancing the bland side of the cucumber.
Recipe: A. Beauvais, Photo: F. Hamel