Braised Cucumbers with Dill
© Fredrika Stjärne

Braised Cucumbers with Dill

  • SERVINGS: 10

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.

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  1. 1 1/2 tablespoons unsalted butter
  2. 1 medium leek, white and pale green parts only, cut into 1/2-inch dice
  3. 3 pounds tender-skinned cucumbers—peeled in stripes, halved, seeded and cut crosswise 1/2 inch thick
  4. 2 tablespoons water
  5. Salt
  6. 2 tablespoons chopped dill
  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.