Cook what you grow
Butter-Braised Cucumbers with Dill
The old French answer to a cucumber glut: peeled batons salted and drained, braised in butter until barely translucent, then finished with cream and dill.
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Ingredients
serves 4From the garden
- 3 large cucumbers, peeled, seeded, cut into batons · big seedy ones are what this dish is for
- 1 small shallot, minced
- 2 tbsp fresh dill, chopped
From the pantry
- 3 tbsp butter
- ¼ cup heavy cream
- 1 tbsp apple cider vinegar · for the salting step
- ¼ tsp granulated sugar
- salt · to taste
- black pepper