Cucumbers in cream

Yield: 8 servings

Measure Ingredient
4 eaches Eight inch cucumbers, peeled
2 tablespoons Balsamic vinegar
1 teaspoon Salt
1 teaspoon Sugar
4 tablespoons Chopped green onions
¼ \N Stick butter or margarine
⅓ cup Heavy cream
2 tablespoons Chopped fresh parsley

Cut cucumbers in half lengthwise and scrape out the seeds with a spoon. Cut each half into 4 strips and each strip into 2 inch pieces.

Place in a glass bowl and sprinkle with vinegar, salt and sugar; toss. Marinate at least 2 hours in refrigerator (longer time for more sour taste). Drain and pat dry with towel. Saute onions in butter until tender, but not brown. Increase heat and add cucumbers, stirring and cooking until crisp tender. Add cream and continue to cook until cream is reduced slightly and coats the cucumbers. Remove from heat and garnish with chopped parsley. Serve immediately.

From Loren Martin, Big Cabin Okla. Cyberealm BBS Watertown NY 315-786-1120

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