Recipes Braised Cucumbers with Dill 3.0 (2,485) 1 Review 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. Healthy Vegetables By Brent Ridge and Josh Kilmer-Purcell Updated on June 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 20 mins Yield: 10 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 Directions 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. Rate it Print