Best Sauteed Cucumbers With Green Herbs Recipes
ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS
I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?
Provided by jrh143
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 3.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 43.3 mg, Sugar 0.8 g
ASPARAGUS, GREEN ONION, CUCUMBER, AND HERB SALAD
Provided by Scott Peacock
Categories Salad Onion Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Mint Asparagus Cucumber Healthy Low Cholesterol Tarragon Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
- DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.
- For salad:
- Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.
- Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
- Arrange asparagus on platter. Spoon cucumber mixture over and serve.
SAUTEED CUCUMBER WITH HERBS
Who's have thought about sauteed Cucumber? Try this for something different, elegant and tasty. Borrowed and adapted from a book called "Salads and Summer Dishes".Note: Now that I have been making this a while I thought I'd pass some tips... using dried rosemary results in less flavour, fresh gives more, but it's a bit of a "tough"herb, so I put it in with the onion and slow and *gently* saute them both. when adding the sour cream, be careful because if the mix is too hot it will split a little and presentation will be less, but even if it splits, don't worry the favour of the infused rosmary in the sour cream is wonderful... I even used my fingers to get the last of it onto the cucumber! And the cuccumber itself? Wow I am very pleasently surprised, I hope that you try this and share a whole new delicious way of eating cuccumber. ZWT REGION: France.
Provided by kiwidutch
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 136.6, Fat 12.8, SaturatedFat 8.1, Cholesterol 32.3, Sodium 81, Carbohydrate 5.5, Fiber 0.4, Sugar 1.8, Protein 1.2
CUCUMBER SALAD WITH HERB & GARLIC DRESSING (VINAIGRETTE)
Recipe video above. Crisp, juicy cucumber and a tasty Herb & Garlic Vinaigrette makes for a sensational salad!! It's refreshing with extra flavour from the dressing - I can eat SO MUCH of this!! A touch of mustard is key here - thickens the dressing to help it coat the cucumber slices.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 9
Steps:
- Shake Dressing in a jar.
- Cucumber: Trim ends then slice about 3 mm/ 1/8" thick.
- Place in bowl with red onion.
- Pour over Dressing, toss gently and serve immediately.
Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SAUTEED CUCUMBERS WITH GREEN HERBS
Sautéeing cucumbers with green herbs is a surprisingly delicious way to prepare the produce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
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.
SAUTEED CUCUMBERS
You may not have considered cucumbers for a vegetable sauté, but these will change your mind.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 39 g, Fat 3 g
JULIA CHILD'S BAKED CUCUMBERS WITH ALL VARIATIONS
This recipe comes from Mastering the Art of French Cooking, 1961. 'If the natural moisture content is now withdrawn beforehand, cucumbers exude so much water as they are heated that you usually end up with a tasteless mush and swear never to cook cucumbers again. Blanching for 5 minutes before cooking will remove unwanted water, but also most of the cucumber flavor. A preliminary sojourn in salt draws out the water and also the bitterness, if they are the bitter European type, yet leaves the flavor, which a little vinegar and salt accentuates. We have found the following method delicious, and suggest it for all cooked cucumber recipes. Baked cucumbers go with roast, broiled, or sauteed chicken or veal.
Provided by davinandkennard
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel the cucumbers.
- Cut in half lengthwise and scoop out the seeds with a spoon.
- Cut into lengthwise strips about 3/8 inch wide.
- Cut strips into 2 inch pieces.
- Toss the cucumber in a bowl with the vinegar, salt and sugar.
- Let stand for 30 minutes to several hours.
- Drain and pat dry in a towel.
- Preheat oven to 375.
- Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.
- Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.
- Variation One: Parslied Cucumbers.
- In a warm vegetable dish toss with 2 Tbsp minced parsley.
- Variation Two: Creamed Cucumbers.
- Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.
Nutrition Facts : Calories 97.8, Fat 6.1, SaturatedFat 3.8, Cholesterol 15.3, Sodium 638.7, Carbohydrate 11.3, Fiber 1.6, Sugar 5.2, Protein 2.1
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