| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | English | Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | English cucumbers or | |
| 4 regular cucumbers | ||
| 1 | tb | Coarse salt |
| 1 | tb | Vinegar |
| 1/4 | c | Butter, melted |
| 2 | tb | Snipped fresh dill |
| 2 | tb | Chopped fresh chives |
| 1 | tb | Minced shallots |
| White pepper to taste | ||
| 1/2 | c | Whipping cream |
| Fresh parsley or dill for garnish |
INSTRUCTIONS
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 1 1/4" pieces. Sprinkle with salt and vinegar; let stand for 2 to 3 hours at room temperature. Drain and pat dry. Preheat oven to 375°F. 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@msn.com Source: Good Friends Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Aug 9, 1998
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