Prep 15 mins
Cook 0 mins
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.
- Using a sharp fork, score the cucumber by running the tines down the length of the cucumber (makes it pretty).
- Cut the cucumber into 5 cm lengths (2 inch) and then each piece length-ways into quarters, removing the seeds.
- Melt butter in frypan, add shallots/onion and saute until golden brown (about 5 minutes).
- Add cucumber pieces, together with rosemary, sugar, salt and pepper, cook for 5 minutes only, stir frequently.
- Remove pan from the heat and stir in sour cream, garnish with rosemary sprigs and serve immediately.
What a unique way to serve cucumber! As odd as it may seem, I have never had warm cucumbers before. They were delicously tender and the shallots provided a nice, rich flavor. I used reduced fat sour cream, light butter, and Splenda instead of the sugar with great results. I also used 2 medium sized cucumbers and the balance of veggie and sauce was just right. Thanks for posting!