Cucumber With Black Caraway Seed Recipes

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SWEDISH CUCUMBER SALAD - PRESSGURKA



Swedish Cucumber Salad - Pressgurka image

This cucumber salad goes well with just any kind of meal. In Sweden, strong white distilled vinegar is usually used (12%), which gives the cucumber salad the correct sweet-and-sour flavour and a wonderful fresh and refreshing taste.

Provided by French Tart

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 fresh cucumbers
1 tablespoon parsley, chopped
1 -2 teaspoon rough ground black pepper
1 teaspoon salt
3 tablespoons sugar
3 tablespoons white distilled vinegar
1 teaspoon caraway seed (optional)

Steps:

  • Cut cucumbers into the thinnest possible slices.
  • Arrange slices in a bowl.
  • Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.
  • Pour over the cucumbers.
  • Place a plate with a weight over the cucumbers to squeeze out the liquid.
  • Chill for 1 hour.

KURT GUTENBRUNNER'S POTATO AND CUCUMBER SALAD



Kurt Gutenbrunner's Potato and Cucumber Salad image

Kurt Gutenbrunner is a New York chef, and this potato salad is quite different from the normal mayonnaise-based but very flavorful.

Provided by AmyZoe

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 English cucumber, sliced paper thin
salt
2 lbs fingerling potatoes (or Austrian Crescent potatoes)
1 pinch caraway seed
fresh ground black pepper
1/2 cup chicken stock
1/4 cup onion, chopped
1 tablespoon Dijon mustard
1/4 cup cider vinegar
2 tablespoons extra virgin olive oil
1 tablespoon canola oil (you can leave this out) or 1 tablespoon sunflower oil (you can leave this out)
2 tablespoons sour cream, creme fraiche (optional or use less) or 2 tablespoons plain yogurt (optional or use less)

Steps:

  • Put cucumber slices in a bowl and toss with 2 teaspoons salt and set aside.
  • Put potatoes in saucepan and cover with water and add a generous pinch of salt and caraway seeds.
  • Bring to a boil and cook until potatoes are just tender.
  • Drain, peel, and slice into a bowl while still warm.
  • Season with salt and pepper.
  • In a saucepan, bring stock and onion to a simmer.
  • Add to potatoes, and toss gently until silky and lightly thickened.
  • Fold in mustard, vinegar, and oils.
  • Drain cucumbers well, squeezing out excess liquid. (Liquid can be used in soups or sauces.).
  • Fold cucumbers into potato salad.
  • Add more salt, pepper, and vinegar if needed.
  • Add sour cream, creme fraiche, or yogurt if wanted.
  • Serve as first course or side dish.

Nutrition Facts : Calories 290.6, Fat 12.3, SaturatedFat 2.1, Cholesterol 4, Sodium 129.4, Carbohydrate 40.9, Fiber 6.1, Sugar 5.1, Protein 5.5

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