Braised Cucumbers
Transform your cucumbers into a stunning side dish with this Braised Cucumbers recipe—an unexpected yet delightful way to enjoy this versatile vegetable. Tender cucumber slices are blanched to preserve their vibrant texture, then gently braised in a savory blend of chicken or vegetable stock, butter, and a hint of lemon juice for a touch of brightness. Finished with fresh dill for an herbaceous pop, this quick and easy dish is perfect as a light accompaniment to roasted proteins or vibrant salads. Ready in just 25 minutes, Braised Cucumbers offer a unique twist on veggie sides that will captivate your guests and elevate your everyday meals. Keywords: braised cucumbers, cucumber recipes, savory side dish, quick vegetable recipe, easy braised vegetables.
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Recipe Information
Ingredients
- 4 medium cucumbers
- 2 tablespoons unsalted butter
- 0.5 cup chicken or vegetable stock
- 1 teaspoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh dill
- 2 cups water
Instructions
Peel the cucumbers, then cut them in half lengthwise. Use a spoon to scoop out the seeds from the center of each half.
Slice the cucumbers into 1-inch thick pieces, aiming for even sizes to ensure consistent cooking.
Bring 2 cups of water to a boil in a medium saucepan. Add the cucumber slices and blanch them for 1 minute.
Drain the cucumbers and set them aside to cool slightly.
In a large skillet, melt 2 tablespoons of unsalted butter over medium heat until foamy.
Add the blanched cucumbers to the skillet. Sprinkle them with salt and black pepper, stirring gently to coat the pieces evenly.
Pour in 0.5 cup of chicken or vegetable stock and 1 teaspoon of lemon juice, then stir gently.
Reduce the heat to low, cover the skillet with a lid, and let the cucumbers braise for 8-10 minutes until tender but not mushy.
Remove the lid and increase the heat to medium-high. Let the liquid reduce slightly for about 2-3 minutes, creating a light sauce.
Sprinkle 1 tablespoon of chopped fresh dill over the braised cucumbers and stir gently to combine.
Serve warm as a side dish, garnished with an extra sprig of dill if desired.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 13.7 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
