Glazed Cucumbers with Dill

Cucumbers with salty butter and dill make pretty sandwiches, but we like to cook them very gently for a warm, silky salad. Using garden[ cucumbers requires just a little prep: we remove the tough peel and scrape out the seeds, which can be watery. If you have some chopped parsley on hand, fold it in with the dill.]

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds garden cucumbers (about 2)
  • 3 tablespoons salted butter, plus more for serving
  • 3 tablespoons chopped fresh dill
  • Kosher salt
  • Pumpernickel bread slices, for serving
Directions

Peel the cucumbers, halve them lengthwise and scrape out the seeds with a spoon. Slice into 1/4-inch-thick half-moons.

Melt the butter in a large skillet over medium-high heat and add the cucumbers. Pour in 1/4 cup water, bring to a boil, then lower to a simmer. Cover and simmer until the cucumbers are tender but not mushy, about 5 minutes.

Stir the in dill and season with salt. Serve hot, with slices of pumpernickel bread and additional butter.

Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Summer Produce Guide