Sauteed Cucumber With Herbs

“Who's have thought about sauteed Cucumber? Try this for something different, elegant and tasty. Borrowed and adapted from a book called "Salads and Summer Dishes".Note: Now that I have been making this a while I thought I'd pass some tips... using dried rosemary results in less flavour, fresh gives more, but it's a bit of a "tough"herb, so I put it in with the onion and slow and *gently* saute them both. when adding the sour cream, be careful because if the mix is too hot it will split a little and presentation will be less, but even if it splits, don't worry the favour of the infused rosmary in the sour cream is wonderful... I even used my fingers to get the last of it onto the cucumber! And the cuccumber itself? Wow I am very pleasently surprised, I hope that you try this and share a whole new delicious way of eating cuccumber. ZWT REGION: France.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Using a sharp fork, score the cucumber by running the tines down the length of the cucumber (makes it pretty).
  2. Cut the cucumber into 5 cm lengths (2 inch) and then each piece length-ways into quarters, removing the seeds.
  3. Melt butter in frypan, add shallots/onion and saute until golden brown (about 5 minutes).
  4. Add cucumber pieces, together with rosemary, sugar, salt and pepper, cook for 5 minutes only, stir frequently.
  5. Remove pan from the heat and stir in sour cream, garnish with rosemary sprigs and serve immediately.

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