Michelle's FreeFrom Stewed Cucumber with Beetroot
Dairy, wheat, gluten, corn, soya, egg, nightshade & nut free

People rarely cook cucumber, which is a shame as it retains its crunch very well - even though it is nearly all water!

3 tbsp olive oil
300g / 11oz red onions, peeled and sliced thickly
6 stalks celery, cleaned and chopped
1 large cucumber
400g / 14oz fresh small beets, scrubbed
150ml / 5fl oz dry white wine
sea salt and freshly ground black pepper

Heat the oil in a wide pan and add the onions and celery. Cook fairly briskly but without burning for 10-15 minutes or until they are softening.
Meanwhile, cut the cucumber into large cubes, removing excess seeds but not peeling.
Cut the beet into large cubes and steam till cooked - approx 15 minutes.
Add the cucumber to the onion and celery mix along with the wine, mix well, cover and cook for a further 10 minutes. Add the beets, mix well and season to taste. Serve either hot as a vegetable or cold as a salad.

Serves 6 - per portion
111cals - 2g protein
6g total fat - 1g sat / 4g mono / 31g poly
10g carbohydrate of which 8g sugar
2g fibre - 145mg sodium / 0.06g salt

Good Source of: Vitamins folate

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