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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the cucumbers. | 2. Cut in half lengthwise and scoop out the seeds with a spoon. | 3. Cut into lengthwise strips about 3/8 inch wide. | 4. Cut strips into 2 inch pieces. | 5. Toss the cucumber in a bowl with the vinegar, salt and sugar. | 6. Let stand for 30 minutes to several hours. | 7. Drain and pat dry in a towel. | 8. Preheat oven to 375. | 9. Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper. | 10. 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. | 11. Variation One: Parslied Cucumbers. | 12. In a warm vegetable dish toss with 2 Tbsp minced parsley. | 13. Variation Two: Creamed Cucumbers. | 14. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	32			499.2	120.8064	21.631999999999998	3.6608
wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
salt	1 1/2	1/2		-	-	-	-
sugar	1/8	teaspoon		2.2942	0.5738	0.0	0.0
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
dill	1/2	teaspoon		3.2025	0.5793	0.1678	0.1527
scallion	4	tablespoons	minced	7.68	1.7616	0.4392	0.0456
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.