Chef Ryan

Cajun Chef Ryan

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Stewed Cucumbers

June 16th, 2022 · No Comments

Finding more ways to utilize our plethora of fresh grown cucumbers

I picked over 10 pounds of cucumbers from our garden yesterday, so I made a double batch of our favorite “New Pickle” Cucumber Salad, along with another recipe that I found in the Time-Life Books The Good Cook series book entitled Vegetables. I selected the Stewed Cucumbers with Sour Cream and Dill Schmorgurken mit Saurem Rahm und Dill on page 136. I’ve found the same recipe on several other Internet resources, in the volume Vegetables, it attributes the source to the book Foods of the World/The Cooking of Germany. This is my version of the classic German recipe.

Ingredients
6 eachmedium-sized cucumbers, peeled, halved lengthwise, seeded, and cut into 1-inch X 1/2-inch pieces
2 tsp.sea salt
2 tbsp.unsalted butter
1 cupfinely chopped onions
2 tbsp.all-purpose flour
2 cupswhole milk
2 tbsp.sour cream
1 tbsp.finely chopped fresh parsley, or 1 tsp. dry
1 tbsp.finely chopped fresh dill, or 1 tsp. dry
ground white pepper, to taste
garlic salt, to taste
  1. Place the cucumbers in a large bowl and sprinkle them with the salt, tossing them with a spoon to evenly coat. Let the cucumbers stand at room temperature for 30 minutes. Drain the liquid from the cucumbers and pat dry with paper towels.
  2. In a 4-quart pot over medium heat melt the butter. Add the onions and cook, stirring frequently, until softened and browned just a bit, about 8 to 10 minutes. Turn the heat to low, and add the flour stir constantly until a blonde roux is achieved, about 3 to 5 minutes or so, but do not burn.
  3. Whisk in the milk and stir constantly, adjust the heat to medium-low, and bring to a boil. Reduce the heat to a low simmer for 2 to 3 minutes, stir often.
  4. Add the cucumbers and simmer, uncovered, for 15 minutes, or until cucumbers are tender but still slightly form. Remove from the heat and stir in the sour cream, parsley, and dill. Season to taste with the white pepper and garlic salt.

Serve in a warmed bowl. If serving at a later time allow to cool, then cover and refrigerate for up to 5-days.

Stewed Cucumbers with Sour Cream and Dill
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