Sauteed Cucumbers 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:

• 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:

• Wash and coarsely grate cucumbers into colander. Let stand until cooking time.
• Squeeze water out of cucumbers.
• Heat butter in skillet and saute onions until they soften. Add cucumbers and cook, stirring occasionally, until mixture is soft, about 5 minutes. Season with salt, if desired.
• To serve, blend in yogurt, if desired; sprinkle with parsley.

Steps:

• Peel, halve lengthwise and seed the cucumber. Cut into chunks the size of large croutons or slice into thin half-moons. It depends on whether you want al dente chunks or soft, silkier petals. Both have their merits, depending on what you're serving with. Heat the olive oil in a pan. Saute the cucumber until hot and softened to your liking, about 5 minutes, depending on size. Season with salt and pepper and toss in the mint. Serve warm or at room temperature.

Steps:

• In a medium heated saute pan, add 1 tablespoon whole butter. After melted, stir in sugar. When incorporated, add cucumber slices. Cook for about one to two minutes on each side, or until softened. Set aside on a heated dish.
• Dredge fillets in flour. In a separate medium heated saute pan, heat clarified butter. Add fillets. Cook for approximately three to four minutes on the first side and a minute or two on the other. Remove from pan. Set aside on a heated dish. Allow pan to cool briefly. Add whole butter to the pan and allow it to brown slightly. Sprinkle the fillets with lemon juice and then pour mixed butters (beurre noisette) over the top. Garnish with cucumbers.

Steps:

• Trim off the ends of the cucumbers and remove the skin. Cut the cucumbers into 2-inch thick rounds. Quarter each round lengthwise and remove the seeds.
• Put the cucumbers in the rack of a steamer over boiling water and steam 2 minutes.
• Heat the butter in a saucepan and add the tomatoes, salt and pepper. Cook and stir for 1 minute. Add the cucumbers, parsley and lemon juice. Toss and cook for 1 minute. Serve immediately.

Steps:

• Using a sharp fork, score the cucumber by running the tines down the length of the cucumber (makes it pretty).
• Cut the cucumber into 5 cm lengths (2 inch) and then each piece length-ways into quarters, removing the seeds.
• Melt butter in frypan, add shallots/onion and saute until golden brown (about 5 minutes).
• Add cucumber pieces, together with rosemary, sugar, salt and pepper, cook for 5 minutes only, stir frequently.
• Remove pan from the heat and stir in sour cream, garnish with rosemary sprigs and serve immediately.

Steps:

• With a vegetable peeler, peel skin of cucumber in lengthwise strips, alternating and removing about half of the skin. Cut cucumbers in half lengthwise, and scoop out the seeds with a teaspoon. Cut each half lengthwise in 3 or 4 wedges, then crosswise into 2-inch lengths.
• Bring a pan of salted water to a boil, add cucumbers, and simmer until almost tender, 3 to 5 minutes. Melt butter in a medium skillet over medium heat. Add cooked cucumbers, mint or dill, and pepper to taste. Cook until cucumbers are very hot, about 1 minute.