Braised Cucumbers with Dill - Northern Michigan's News Leader

Braised Cucumbers with Dill

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1 1/2 tbs Unsalted butter
1 Medium leek
3 lbs Tender skinned cucumbers
2 tbs Water or white wine
2 tbs Chopped dill
1/2 tsp Brown sugar
3 tbs Sour Cream
In a large skillet, melt 1 tablespoon of the butter. Add the leek and cook over moderately low heat, stirring until tender, 4 minutes. Stir in the cucumbers, the remaining 1/2 tablespoon of butter and the water. Season with salt. Cover and cook over moderate heat, stirring a few times, until the cucumbers are crisp-tender, 3 minutes. Uncover and cook over moderately high heat until any liquid has evaporated, about 1 minute. Transfer the cucumbers to a bowl, stir in the dill and serve.