Title: Cucumbers Braised with Onions
Categories: British Vegetable
Yield: 4 Servings

8	oz	Button onions
2	lg	Cucumbers
8	oz	Vegeatable stock
2		Basil springs
1	oz	Butter
		Freshly ground pepper &
		Salt

Pour the vegetable stock into a saucepan add a small pinch of salt and pepper and bring to boil. Peel onions and add to stock. Cook for 20 minutes over a moderate heat. Peel the cucumbers, cut in half length ways, and dice into generous slices. Chop the basil. Add cucumber and basil to stock, cook for 10 minutes. Drain stock, place vegetables in warm serving dish. Boil stock until evaporated to about 3 tablespoons. Add butter and mix until melted. Remove from heat, pour over vegetables and serve.

Source: R. Hallson The Recipe Page Newsletter CAPCO Marketing newsletter@gourmetconnection.com

previous

next