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

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