Creamed Cucumbers
Tender sauteed cucumbers folded into a tangy sour cream and fresh dill sauce for a cool, savory side.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Peel the cucumbers if they are waxed. Cut them in half lengthwise and scoop out the seeds with a spoon, then cut into 3/4-inch chunks.
- 2
If the cucumbers are not super-firm, place the chunks in a colander, sprinkle with the salt, shake to distribute, and let drain about 20 minutes. Rinse and pat dry. If already firm, skip the salting and proceed.
- 3
Melt the butter in a medium to large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes, taking care not to let it brown.
- 4
Add the cucumbers and cook, stirring, for about 5 minutes until just tender. Season with black pepper (and salt now if you did not salt them earlier).
- 5
Turn the heat to low and stir in the sour cream or yogurt along with a good handful of the dill. Stir until well blended, then serve garnished with the remaining dill.
Plan it in Listahan
Add Creamed Cucumbers to your week, check it against your household's allergens, and build the shopping list automatically.