Ajmpren Cucumbers
Updated Oct. 12, 2023
- Total Time
- 1 hour 10 minutes
- Prep Time
- 40 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large- or 2 medium-size hothouse cucumbers
- 1tablespoon plus 1 teaspoon, approximately, coarse (kosher) salt, if desired
- 4medium-size boiling potatoes
- 2cups water
- 2tablespoons lard or bacon fat
- 2tablespoons flour
- 1teaspoon vinegar
- Freshly ground pepper
- 4ounces bacon, fried until crisp, if desired
Nutritional analysis per serving (4 servings)
362 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 9 grams protein; 1041 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the cucumbers paper thin into a colander. Mix in 1 tablespoon coarse salt and let stand for at least 30 minutes.
- Step 2
Peel the potatoes, cut them into large dice and cook in the 2 cups of water and remaining 1 teaspoon salt until tender. Drain, reserving the potato water. Mash the potatoes.
- Step 3
In a heavy skillet, heat the lard or bacon fat. Blend in the flour and cook, stirring constantly, until it is golden brown. Gradually whisk in 1½ cups of the reserved potato water and when it has thickened, let the mixture simmer a few minutes.
- Step 4
Squeeze as much liquid as possible out of the cucumbers and add them to the pan, along with the vinegar. Cook the mixture for 7 minutes, then add the mashed potatoes and blend well. Mound the mixture in a hot serving dish, grind on plenty of fresh pepper and garnish with crumbled bacon.
Private Notes
Comments
I debated on the thinness of the cucumbers. On an oxo mandoline go for the thinnest setting. And I rinsed the salt off and rung them out in 2 towels. Also left the peel on the Yukon golds. Pretty darn good. I served them with stuffed peppers and a salad. All with veggies from my garden