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Cucumbers In Cream Recipe
|Finely chopped scallions||3 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Chopped parsley||2 Teaspoon|
Serving size: Complete recipe
Calories 1305 Calories from Fat 1111
% Daily Value*
Total Fat 126 g194.6%
Saturated Fat 78.8 g393.8%
Trans Fat 0 g
Cholesterol 425.6 mg141.9%
Sodium 127.2 mg5.3%
Total Carbohydrates 44 g14.6%
Dietary Fiber 6.2 g24.7%
Sugars 16.5 g
Protein 12 g24.7%
Vitamin A 137.8% Vitamin C 80.9%
Calcium 36% Iron 22.6%
*Based on a 2000 Calorie diet
Peel the cucumbers, cut them into quarters lengthwise and remove the seeds.
Cut into one and one half inch lengths and trim each piece into an oval shape.
Place the cucumber pieces in boiling salted water and simmer three minutes; drain.
Melt the butter in a baking dish and add the scallion and pepper.
Toss the cucumber pieces in the butter mixture.
Bake until almost tender, about fifteen minutes, tossing two or three times during baking.
Reduce the cream to half its volume and the consistency of a cream sauce by boiling it in a small saucepan.
Season with salt and pepper, then fold in the hot, baked cucumbers.
Sprinkle with parsley.