Description
French cuisine shines through Julia Child’s braised cucumbers, a surprising culinary delight. Gentle heat and classic butter create a delicate side dish that elevates humble vegetables into an elegant companion for your favorite proteins.
Ingredients
Scale
Main Ingredients:
- 2 large cucumbers (about 2 cups, sliced)
- 2 tablespoons (30 milliliters) butter
Seasoning and Flavor Enhancers:
- 1 tablespoon (15 grams) kosher salt
- 1 tablespoon (15 milliliters) lemon juice
- Freshly ground black pepper (to taste)
Garnish:
- Fresh mint leaves (optional)
Instructions
- Salt the cucumbers thoroughly by sprinkling kosher salt evenly across their surface in a shallow baking dish, ensuring complete coverage. Allow the cucumbers to rest for 30 to 60 minutes, which helps extract excess moisture and concentrate their natural flavors.
- After resting, carefully drain the accumulated liquid from the cucumbers, gently pressing them to remove additional moisture without breaking the vegetable’s delicate structure.
- Heat a large skillet over medium-high temperature, melting unsalted butter (approximately 2 tablespoons or 30 milliliters) until it becomes slightly foamy and golden.
- Carefully transfer the drained cucumber slices into the heated skillet, spreading them in a single layer to ensure even cooking and maximum surface contact with the butter.
- Sauté the cucumbers for 5 to 7 minutes, gently stirring occasionally to prevent sticking and promote uniform heating, watching for a subtle color transformation and slight softening.
- Remove the skillet from heat and transfer the cooked cucumbers to a serving dish, preserving their delicate texture and warm temperature.
- Enhance the dish by drizzling fresh lemon juice (approximately 1 tablespoon or 15 milliliters) over the cucumbers, creating a bright, acidic contrast to the buttery preparation.
- Optional: Garnish with finely chopped fresh mint leaves to add a refreshing herbal note and visual appeal.
- Finish by seasoning with freshly ground black pepper to taste, allowing each diner to adjust the final flavor profile.
Notes
- Chill cucumbers before slicing to maintain crisp texture and make cutting easier.
- Select small to medium-sized cucumbers with smooth, unblemished skin for the most tender result.
- Wash cucumbers thoroughly under cool running water to remove any dirt or potential pesticide residue.
- Remove seeds if preferred for a smoother, less watery final dish.
- Pat cucumbers completely dry with paper towels to help them brown better during cooking.
- Slice cucumbers uniformly to ensure even cooking and consistent texture throughout the preparation.
- Consider using garden-fresh cucumbers for maximum flavor and nutritional value.
- Keep knife blade sharp for clean, precise cuts that preserve cucumber integrity.
- Check cucumber quality by gently pressing – firm ones indicate freshness and ideal ripeness.
- Store unused cucumbers in the refrigerator’s crisper drawer to maintain their crunch and prevent premature wilting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 115
- Sugar: 2 g
- Sodium: 760 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 20 mg