Braised Cucumber Vegetables

Wash the cucumbers, remove the skin, trim bitter ends if desired. Cut the cucumbers in half lengthwise and scrape out the seeds with a spoon. Cut the cucumbers in half lengthwise and cut them into pieces about ten centimeters long.

Heat the oil in a casserole, add salt and sugar and stir until the sugar starts to brown. Add the cucumber pieces and onions, reduce the heat and saute, stirring occasionally, until the cucumbers are lightly browned.

Add tomatoes and water, cover with lid and simmer for twenty minutes. Stir in the bouillon cubes, crème fraîche and kitchen herbs. Season with a little lemon juice and serve on plates.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried.

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