Cucumbers Cooked With Parsley Sauce Recipes

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:

• Melt butter over medium heat in a small saucepan. Add flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.
• Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan. Place fillets in liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
• Reheat sauce over medium-low heat, if necessary, and add remaining 2 teaspoons lemon juice. Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.

Steps:

• In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.

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:

• 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:

• In a heavy skillet, cook garlic in oil over low heat, stirring, until it begins to color.
• Add cucumbers and cook over medium heat, stirring, until cucumbers are tender and wilted.
• Stir in vinegar and cream and cook, stirring, for 3 minutes or until thickened slightly.
• Remove from heat and stir in dill, and salt and pepper to taste.

Steps:

• For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
• Wash the potatoes and put them in a saucepan with water to cover. Add salt and bring to a boil. Simmer 20 minutes.
• Meanwhile, trim off the ends of the cucumbers and cut them into 1 1/2-inch lengths. Quarter each section lengthwise. With a paring knife carefully cut away the skin and remove the seeds, leaving only the flesh.
• After the potatoes have cooked for 17 minutes add the cucumbers. Bring to a simmer and cook for 3 minutes more or until cooked. Drain the potatoes and cucumbers. Return the potatoes and cucumbers to the saucepan and add the butter and shallots. Cook and stir for 1 minutes over low heat. Add the parsley, salt and pepper. Toss well and serve hot.

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.