Braised Cucumbers with Dill

Fresh cucumbers are excellent when gently braised in butter and served warm. This dish is best with thin-skinned cucumbers, like English, Japanese and Persian varieties.

 

Slideshow:  Healthy Vegetables

 

  • Total Time:
  • Servings: 10

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Ingredients

  • 1 1/2 tablespoons unsalted butter
  • 1 medium leek, white and pale green parts only, cut into 1/2-inch dice
  • 3 pounds tender-skinned cucumbers—peeled in stripes, halved, seeded and cut crosswise 1/2 inch thick
  • 2 tablespoons water
  • Salt
  • 2 tablespoons chopped dill

How to make this recipe

  1. In a large skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderately low heat, stirring, until tender, 4 minutes. Stir in the cucumbers, the remaining 1/2 tablespoon of butter and the water. Season with salt. Cover and cook over moderate heat, stirring a few times, until the cucumbers are crisp-tender, 3 minutes. Uncover and cook over moderately high heat until any liquid has evaporated, about 1 minute. Transfer the cucumbers to a bowl, stir in the dill and serve.

Contributed By Photo © Fredrika Stjärne Published August 2011





475918 recipes/braised-cucumbers-dill 2013-12-06T23:13:06+00:00 Brent Ridge, Josh Kilmer-Purcell summer|braising|side-dishes|10|fast|healthy|make-ahead|vegetarian august-2011,brent ridge,josh kilmer-purcell,beekman farms,braised cucumbers,cucumber salad,braised vegetables recipes,braised-cucumbers-dill 475918
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