Sauteed Cucumber With Herbs Recipes
CUCUMBER-HERB SALAD
Simple salads like this one are a great way to use summer's bounty. Here, kirby cucumbers are turned into a crunchy make-ahead side salad chock full of mixed tender herbs like parsley, mint, and chives.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- In a bowl, stir together cucumbers, oil, vinegar, and chopped herbs. Refrigerate, covered, at least 1 hour and up to 1 day. Taste and season with salt, pepper, and vinegar. Serve, sprinkled with whole herb leaves.
SAUTEED CUCUMBER WITH HERBS
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.
Provided by kiwidutch
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 136.6, Fat 12.8, SaturatedFat 8.1, Cholesterol 32.3, Sodium 81, Carbohydrate 5.5, Fiber 0.4, Sugar 1.8, Protein 1.2
SAUTEED CUCUMBERS
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Wash and coarsely grate cucumbers into colander. Let stand until cooking time.
- Squeeze water out of cucumbers.
- Heat butter in skillet and saute onions until they soften. Add cucumbers and cook, stirring occasionally, until mixture is soft, about 5 minutes. Season with salt, if desired.
- To serve, blend in yogurt, if desired; sprinkle with parsley.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 1920 milligrams, Sugar 15 grams, TransFat 0 grams
ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS
I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?
Provided by jrh143
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
- Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
- Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 3.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 43.3 mg, Sugar 0.8 g
SAUTEED CUCUMBERS WITH GREEN HERBS
Sautéeing cucumbers with green herbs is a surprisingly delicious way to prepare the produce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- With a vegetable peeler, peel skin of cucumber in lengthwise strips, alternating and removing about half of the skin. Cut cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut each half lengthwise in 3 or 4 wedges, then crosswise into 2-inch lengths.
- Bring a pan of salted water to a boil, add cucumbers, and simmer until almost tender, 3 to 5 minutes. Melt butter in a medium skillet over medium heat. Add cooked cucumbers, mint or dill, and pepper to taste. Cook until cucumbers are very hot, about 1 minute.
SAUTEED CUCUMBERS
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Peel cucumber, and cut into large chunks.
- In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.
Nutrition Facts : Calories 39 g, Fat 3 g
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