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Creamy Buttered Cucumbers

Creamy Buttered Cucumbers

  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
MOLLE888

MOLLE888

A delicious mix of cream, onions, and cucumbers to warm the soul. Great with chicken! Substitute sweet heavy cream or plain yogurt for sour cream if you'd like.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1804 mg
  • 72%

Based on a 2,000 calorie diet

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Directions

  1. Cut cucumbers in half lengthwise and scoop out the seeds. Cut into 3/4 inch chunks. If the chunks aren't firm, place them in a colander and sprinkle with salt. Let drain 20 minutes (if they are firm you may omit this step).
  2. Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook 5 minutes. Stir in the cucumbers and cook another 5 minutes. Sprinkle with black pepper to taste.
  3. Reduce heat to low and stir in sour cream and plenty of dill. Stir and serve warm.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ROOKMAE
11

ROOKMAE

2/19/2006

The first time I made this recipe I was really impressed the taste of this vegetable cooked. When I reheated the leftovers the cream separated a bit and gave it almost a cheesy consistency and flavor. So the next time I made this I added a few tablespoons of Parmesan cheese sprinkled over it at the end of cooking and the flavor was even better. I also added a minced clove of garlic to the onions when cooking for extra flavor. I'm thinking this might also be a good base for tomato sauce instead of the cream for and Italian flavor.

MOLLE888
8

MOLLE888

9/10/2005

I have been reading the reviews and some have said that this recipe is too salty. You only need to salt the cucumbers if they are soft. If your cuc's are a little old, salt them, then drain them in a colander and rinse with water. If they are ripe and fresh there is no need for the salt. Just a side note!

selhull
7

selhull

8/8/2005

I have always loved trying new and unexpected recipes! That amount of salt is probably meant to be sprinkled on the cucumbers, in a colander, so that they will drain their excess water. I always rinse the drained cucumbers and pat dry before proceeding with the recipe. Maybe, the heavy cream was meant to be a substitute for the sour cream. I would imagine that using both would be very good. I used much more than a pinch of dill. Even our most dubious tasters rated it highly!

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