A Regalia of Cucumbers |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 medium-sized cucumber | 30g/1oz butter | 1 small onion |
| 1/4 litre/1/2 pint single cream | 1 crushed small clove galic | 2 tbsps chopped chives |
| 2 tbsps freshly chopped parsley | salt and pepper | |
| 1 | Peel the cucumber, cut it in half lengthways and remove the seeds and pulp with a teaspoon. Cut each half into 1/4-inch slices. Finely slice the onion. Wash and chop the herbs. |
| 2 | Melt the butter in a fairly wide-based pan. Add the onion and garlic and cook, covered with a lid, for a few minutes. Add the cucumber slices, cover and toss frequently over a low heat for about 3 minutes. Add the cream and season lightly. Cook for a few minutes longer, but take care not to over-cook the cucumbers, which should still be crisp when served. |
| 3 | If the sauce looks oily, add a modicum of water to rectify the consistency. Add the freshly chopped herbs just before serving. |