Julia Child's Baked Cucumbers With All Variations

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READY IN:
1hr 50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the cucumbers.
  2. Cut in half lengthwise and scoop out the seeds with a spoon.
  3. Cut into lengthwise strips about 3/8 inch wide.
  4. Cut strips into 2 inch pieces.
  5. Toss the cucumber in a bowl with the vinegar, salt and sugar.
  6. Let stand for 30 minutes to several hours.
  7. Drain and pat dry in a towel.
  8. Preheat oven to 375.
  9. Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
  10. Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
  11. Variation One: Parslied Cucumbers.
  12. In a warm vegetable dish toss with 2 Tbsp minced parsley.
  13. Variation Two: Creamed Cucumbers.
  14. Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

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