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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Spaghetti for the carbophobe: These lemon and mint flecked cucumber strips are easy to prepare and packed with flavor. Cooking cucumbers takes them out of the salad realm, transforming them into a side dish that‘s perfect with fish or white meat. Perked up with mint and lemon, they’re as refreshing as ever. From Gourmet. Ingredients:
3 english cucumbers (usually plastic-wrapped, 2 1/2 to 2 3/4 lbs total) |
2 tablespoons unsalted butter |
2 tablespoons finely chopped fresh mint |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon finely grated fresh lemon zest |
1 teaspoon fresh lemon juice |
Directions:
1. Julienne each cucumber into long 1/8” strips, omitting cucumber’s core.
2. Blanch cucumber “noodles” in a 4-quart pot of boiling salted water 1 minute, then drain in a colander.
3. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes.
4. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
5. Heat butter in a 10-inch skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest and lemon juice, tossing to coat, until just heated through, about 1 minute.
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