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Recipe courtesy Gourmet Magazine

2 large garlic cloves, minced
2 tablespoons olive oil
4 cucumbers (about 2 pounds), peeled, seeded, and cut into 2-inch strips
2 teaspoons white-wine vinegar
1/4 cup heavy cream
3 tablespoons snipped fresh dill
In a heavy skillet, cook the garlic in the oil over low heat, stirring, until it begins to color, add the cucumbers, and cook the mixture over moderate heat, stirring, until the cucumbers are tender and wilted. Stir in the vinegar and the cream and cook the mixture, stirring, for 3 minutes, or until it is thickened slightly. Remove the skillet from the heat and stir in the dill and salt and pepper to taste.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

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