Cucumbers In Cream

Recipe Ingredients

4		Eight inch cucumbers - peeled
2 tablespoons	30ml	Balsamic vinegar
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Sugar
4 tablespoons	60ml	Green onions - chopped
1/4		Butter or margarine
1/3 cup	78ml	Heavy cream
2 tablespoons	30ml	Fresh parsley - chopped

Recipe Instructions

Cut cucumbers in half lengthwise and scrape out the seeds with a spoon. Cut each half into 4 strips and each strip into 2 inch pieces. Place in a glass bowl and sprinkle with vinegar, salt and sugar; toss.

Marinate at least 2 hours in refrigerator (longer time for more sour taste). Drain and pat dry with towel. Saute onions in butter until tender, but not brown.

Increase heat and add cucumbers, stirring and cooking until crisp tender. Add cream and continue to cook until cream is reduced slightly and coats the cucumbers. Remove from heat and garnish with chopped parsley. Serve immediately.

Source:
"Everyday Cooking for the Jewish Home" by Ethel G. Hoffman

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