Cucumbers Cooked With Parsley Sauce Recipes

Steps:

• 1. Cook cucumbers, covered, in 1 inch boiling water, 10 minutes; drain well.
• 2. In a medium skillet melt the butter, sauté the onion until golden, about 5 minutes. Remove from heat. Add flour, salt, and pepper, stirring until smooth.
• 3. Gradually stir in milk; bring to boiling, stirring until thickened. Stir a small amount of the hot sauce into egg; then pour back into skillet. Add cucumbers.
• 4. Over low heat, bring cucumber mixture just to boiling, stirring. Sprinkle with parsley. Enjoy.

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.

Steps:

• With a paring knife, trim off the ends of the cucumbers. Peel and quarter the cucumbers lengthwise and remove the seeds. Cut into 2-inch lengths.
• Bring the water to a boil in a saucepan. Add the cucumbers and cook 1 minute. Drain.
• Return the cucumbers to the saucepan and add the remaining ingredients. Toss until the butter melts and serve.

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.

Steps:

• Trim off the ends of the cucumbers and remove the skin. Cut the cucumbers into pieces 2 inches thick. Quarter each piece lengthwise and remove the seeds.
• Place the cucumber pieces into a rack of a steamer over boiling water. Steam 2 minutes or until tender.
• Heat the butter in a saucepan, and add the cucumber, parsley, coriander, cumin, lemon juice, salt and pepper. Toss and cook 30 seconds.

Steps:

• 1. Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
• 2. Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
• 3. Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.