Creamy Cucumbers

5 from 1 vote

Sautéed cucumbers are lightly vegetal, similar to zucchini and take on the flavor well of whatever sauce they are braised in. Here, it is a creamy tarragon sauce with French flair but can be adapted for whatever cuisine you prefer. For example, a bit of ginger, garlic, and coconut milk would make an excellent Asian twist. A pinch of Garam Masala and coconut milk would produce and Indian influenced dish. Jalapeño and cumin with cilantro would push this more in a Latin American direction.

Course Side Dish

Cuisine French

Keyword cucumber, dairy-free, easy, egg-free, french, nightshade-free, nut-free, side, tarragon, vegetarian

Prep Time 10

Cook Time 10

Servings

Calories 173kcal

Author Jenny Ross

Ingredients

1/2 teaspoon butter or butter flavored coconut oil for dairy-free
1 English cucumber peeled, quartered, and sliced 1/2-inch thick
1/4 teaspoon salt
1/3 cup heavy cream or coconut cream for dairy-free
1 teaspoon mustard optional
1 teaspoon fresh tarragon minced

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Instructions

Add the butter, cucumbers, and salt to a medium pan and heat over medium high heat. Cook, stirring occasionally until the cucumbers are tender, about 5-10 minutes. Add the cream and mustard and reduce to desired consistency. I like to reduce to a couple of tablespoons of liquid, about 3-5 minutes more. Off heat, add the tarragon. Season with a bit more salt, if desired.

Nutrition