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Braised Cucumbers with Dill
Yields:
10
Total Time:
20 mins
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.
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Ingredients
- 1 1/2 Tbsp. unsalted butter
- 1 medium leek
- 3 lb. tender-skinned cucumbers
- 2 Tbsp. water
- salt
- 2 Tbsp. chopped dill
Directions
- Step 1In 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.
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
- Step 1In 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.
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