Creamy Buttered Cucumbers Recipe - Allrecipes.com
Creamy Buttered Cucumbers Recipe
  • READY IN 40 mins

Creamy Buttered Cucumbers

Recipe by  

"A delicious mix of cream, onions, and cucumbers to warm the soul. Great with chicken! Substitute sweet heavy cream or plain yogurt for sour cream if you'd like. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Cut cucumbers in half lengthwise and scoop out the seeds. Cut into 3/4 inch chunks. If the chunks aren't firm, place them in a colander and sprinkle with salt. Let drain 20 minutes (if they are firm you may omit this step).
  2. Place butter in a medium to large skillet over medium heat. When it melts, add the onion and cook 5 minutes. Stir in the cucumbers and cook another 5 minutes. Sprinkle with black pepper to taste.
  3. Reduce heat to low and stir in sour cream and plenty of dill. Stir and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2006

The first time I made this recipe I was really impressed the taste of this vegetable cooked. When I reheated the leftovers the cream separated a bit and gave it almost a cheesy consistency and flavor. So the next time I made this I added a few tablespoons of Parmesan cheese sprinkled over it at the end of cooking and the flavor was even better. I also added a minced clove of garlic to the onions when cooking for extra flavor. I'm thinking this might also be a good base for tomato sauce instead of the cream for and Italian flavor.

 
Most Helpful Critical Review
Mar 21, 2006

This provided a pleasantly cool contrast to the rather spicy 'Stuffed Cod Wrapped in Bacon' I made tonight, but other than that, we weren't overly wowed. Thanks anyway, molly!

 
Sep 10, 2005

I have been reading the reviews and some have said that this recipe is too salty. You only need to salt the cucumbers if they are soft. If your cuc's are a little old, salt them, then drain them in a colander and rinse with water. If they are ripe and fresh there is no need for the salt. Just a side note!

 
Aug 08, 2005

I have always loved trying new and unexpected recipes! That amount of salt is probably meant to be sprinkled on the cucumbers, in a colander, so that they will drain their excess water. I always rinse the drained cucumbers and pat dry before proceeding with the recipe. Maybe, the heavy cream was meant to be a substitute for the sour cream. I would imagine that using both would be very good. I used much more than a pinch of dill. Even our most dubious tasters rated it highly!

 
Sep 28, 2007

Simple and delicious. I was a bit leary of cooking cucumbers, but it turned out great. I used the seedless "English" cucumbers. They cook up better and have less moisture. I have actually made this several times, but never reviewed them.

 
Nov 03, 2005

I loved it! All the flavors together were great. Very fresh and light.

 
Jun 08, 2005

Great recipie except it was a little heavy on the salt. I will decrease it a little next time and I think they will be perfect. The cooked cucumbers were a suprisingly good new taste for us and the sauce was fantastic. I used 1/2 sour cream and 1/2 heavy cream as suggested...mmmmmm! Add plenty of dill as specified and this would also make a great sauce to accompany blackened salmon as well!

 
Jul 12, 2010

I'm not a big cucumber person, but this is really good. I followed the directions exactly and followed other reviewers suggestions about adding garlic powder and Parmesan cheese. This recipe will be used again and again this summer!

 

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Nutrition

  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 1804 mg
  • 72%

* Percent Daily Values are based on a 2,000 calorie diet.

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