Parsleyed Cucumbers Recipes

Steps:

• Peel the cucumbers.
• Cut in half lengthwise and scoop out the seeds with a spoon.
• Cut into lengthwise strips about 3/8 inch wide.
• Cut strips into 2 inch pieces.
• Toss the cucumber in a bowl with the vinegar, salt and sugar.
• Let stand for 30 minutes to several hours.
• Drain and pat dry in a towel.
• Preheat oven to 375.
• Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
• Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
• Variation One: Parslied Cucumbers.
• In a warm vegetable dish toss with 2 Tbsp minced parsley.
• Variation Two: Creamed Cucumbers.
• Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

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:

• Trim the ends off the cucumbers and cut them into 2-inch lengths. Quarter each section lengthwise. Carefully cut away the skin with a paring knife and remove the seeds, leaving only the flesh.
• Core the tomatoes and drop them into boiling water for 10 seconds. Remove the skins with a paring knife. Cut the tomatoes into small cubes.
• Place the cucumbers in a saucepan and cover with water. Bring to a boil and cook for about 1 minute. Drain in a colander.
• Return the cucumbers to the saucepan. Add the butter, lemon juice, tomatoes, salt and pepper. Mix in the parlsey and toss until the butter melts. Serve hot.

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:

• Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
• Trim off the ends of the cucumber and remove the skin. Cut the cucumbers into 2-inch rounds. Quarter each slice lengthwise and remove the seeds.
• Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes. Add the cucumbers and steam for 3 minutes more. Do not overcook.
• Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper. Add the lemon juice and toss. Heat for 30 seconds.

Steps:

• Trim off the end of the cucumbers, peel and cut them in pieces 2 inches in length. Quarter each section lengthwise with a paring knife. Remove the seeds, leaving only the flesh.
• Bring the water, with salt, to a boil in a saucepan. Add the cucumbers and cook for about 1 minute. Do not overcook. Drain. Return the cucumbers to the saucepan and add the butter, parsley, salt, pepper, cumin and lemon juice. Cook and toss until the butter is melted