Creamy Buttered Cucumbers

Creamy Buttered Cucumbers

13
MOLLE888 76

"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

40 m servings 135 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 1804 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

13
  1. 15 Ratings

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Most helpful positive review

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 f...

Most helpful critical review

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!

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 f...

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...

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 alwa...

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 ma...

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

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 an...

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 w...

The sauce on these was good, but I didn't really care for the cucumbers cooked.

I thought this was at least a different way to use up the cucumbers from the garden. Very interesting. We actually needed to add salt at the table because the sauce needed it.