The French technique of cooking cucumbers is unique and surprisingly tasty. The first time I saw a recipe that involved cooking cucumbers was in an episode of one of Julia Child’s cooking shows a few years back. I was shocked and amazed by this idea because cucumbers to me were always eaten raw let’s say on a Greek salad, or maybe even eaten with a nice green goddess dip on a crudité plate. Cooking the cucumbers in butter and combining them with tender, sweet green peas, shallots, and a bit of chopped dill is a lovely and simple springtime side dish that is sure to please.
(To view this recipe, click on the blue title of the blog post above*)
Pea & Cucumber Sauté with Dill
Ingredients:
- 4 Tablespoons unsalted butter
- 2 shallots, peeled and thinly sliced
- 2 cups green peas (thawed if frozen)
- 1 cucumber, ends trimmed and cut into half moons
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons, chopped fresh dill
Directions:
- Melt the butter in a large nonstick skillet over medium heat. Add in the sliced shallots and cook for 2 minutes or until tender. Add in the thawed peas and cucumber and season with salt and pepper. Cook over medium heat for 7 minutes, stirring in the fresh dill before serving.
Tagged: butter, cucumbers, dill, French, Julia Child, peas, shallots, side dish, spring, springtime, unsalted butter, vegetarian
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