Braised herbed cucumbers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | English cucumbers or | |
| 4 regular cucumbers | ||
| 1 | tablespoon | Coarse salt |
| 1 | tablespoon | Vinegar |
| ¼ | cup | Butter, melted |
| 2 | tablespoons | Snipped fresh dill |
| 2 | tablespoons | Chopped fresh chives |
| 1 | tablespoon | Minced shallots |
| White pepper to taste | ||
| ½ | cup | Whipping cream |
| Fresh parsley or dill for garnish | ||
Directions
If using regular cucumbers, peel cucumbers, halve them lengthwise and, with a small spoon, scoop out the seeds. (This is not necessary with English cucumbers.) cut into 1" x 1¼" pieces. Sprinkle with salt and vinegar; let stand for 2 to 3 hours at room temperature. Drain and pat dry.
Preheat oven to 375øF. Transfer cucumbers to a stove-to-oven dish; toss with butter, dill, chives, shallots and white pepper. Bake for 20 minutes or until barely tender. Remove from oven; add cream. Toss; cook over medium heat for about 5 minutes or until cream is reduced and thickened. Sprinkle with minced parsley for garnish. Serves 6-8 Typed in MMformat by cjhartlin@... Source: Good Friends Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Aug 9, 1998