Cucumbers and Cream
I first ate this types of greens - cucumbers prepared something like
this when they were served alongside braised chicken breast, and I have
always thought the combination almost perfect. Roast chicken or
oven-baked chicken breasts are also very good menu companions.
Makes 6 servings
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2 tablespoons butter
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4 medium-size common cucumbers, peeled, halved lengthwise, seeded, and
thickly sliced; or 2 English cucumbers, unpeeled, prepared in the same
manner
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2 tablespoons dry white wine
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2 tablespoons chicken stock
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½ cup heavy cream
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1 tablespoon chopped fresh thyme
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Salt and freshly ground white pepper to taste
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Chopped fresh parsley
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Melt the butter in a medium-size heavy skillet over medium heat. Cook
the cucumbers, tossing or stirring, until crisply tender, 3 to 5
minutes.
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Stir in the wine, stock, cream, and thyme. Cover and simmer
over low heat for 5 minutes.
-
Remove the cover, raise the heat to
medium, and boil until the cream thickens into an unctuous sauce, 1 to
2 minutes.
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Season well with salt and pepper. Serve this simple
vegetables recipes very hot, garnished with the parsley.
Variation: thinly slice half of a small onion and add it to the butter
when the cucumbers are being sautéed, then continue with the recipe.
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