File this under my long list of things I didn't know: You can sauté cucumbers. In fact, you can coat them in butter, sprinkle with nutmeg and herbs, and have yourself a very tasty side dish. It’s apparently a classic French dish, as well, according to Starting With Ingredients. I believe them now.
Now, I’m no stranger to the vegetable. Show me a plateful of pickles, and I’ll show you a good time. I was just looking for a novel way to use some of the cucumbers I picked up at the farmers' market. This won’t exactly win a fist fight with a cool, crisp pickle, but it’s always fun to find some completely different method to use ingredients.
Dinner Tonight - Sautéed Cucumbers
About This Recipe
- 1 tablespoon butter
- 2 cucumbers, peeled, halved lengthwise and cut into half moons
- Pinch of nutmeg
- Handful of herbs like tarragon, chives, chervil, thyme, or parsley
- Salt and pepper
Melt the butter in a pan over medium heat. Add the cucumbers. Cook for about 5 minutes, or until they have somewhat crisped up.
Add the nutmeg, herbs, salt and pepper to the pan and mix together.
Remove from the heat and serve.