Cucumbers In Cream Recipe
Summary
Main IngredientVegetable
Ingredients
| Cucumbers | 6 | |
| Butter | 3 Tablespoon | |
| Scallion | 3 Tablespoon, finely chopped | |
| Ground black pepper | 1/8 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Parsley | 2 Teaspoon, chopped | |
| Salt and additional pepper to taste | ||
| Salt and additional pepper to taste | ||
Directions
Preheat the oven to 375 degrees.
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.
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.
Chef
