Ajmpren Cucumbers

Ingredients

• 1 large- or 2 medium-size hothouse cucumbers
• 1 tablespoon plus 1 teaspoon, approximately, coarse (kosher) salt, if desired
• 4 medium-size boiling potatoes
• 2 cups water
• 2 tablespoons lard or bacon fat
• 2 tablespoons flour
• 1 teaspoon vinegar
• Freshly ground pepper
• 4 ounces bacon, fried until crisp, if desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    366 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 8 grams protein; 24 milligrams cholesterol; 2532 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Slice the cucumbers paper thin into a colander. Mix in 1 tablespoon coarse salt and let stand for at least 30 minutes.
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.
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 1 1/2 cups of the reserved potato water and when it has thickened, let the mixture simmer a few minutes.
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.