Hamdi Saidani This easy Julia Child Braised Cucumbers recipe is a simple and flavorful side dish that brings out the natural sweetness of cucumbers. Lightly salted, sautéed in butter, and finished with a touch of lemon and mint, it’s a quick and delicious way to enjoy a warm cucumber dish. Perfect for pairing with meats or fish!
Ingredients Needed
- 2 large cucumbers (about 2 cups, sliced)
- 1 tablespoon kosher salt
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Fresh mint leaves (optional, for garnish)Freshly ground black pepper (to taste)
How To Make Braised Cucumbers
- Prepare the Cucumbers: Place the cucumbers in a shallow baking dish, sprinkle with kosher salt, and toss to coat. Let them rest for 30 minutes to 1 hour to draw out excess liquid. After resting, drain the cucumbers and discard the accumulated liquid.
- Cook the Cucumbers: In a large skillet, melt butter over medium-high heat. Add the cucumbers and cook, stirring occasionally, for 5 to 10 minutes, until heated through and the color begins to change.
- Season and Serve: Transfer the cooked cucumbers to a serving dish. Drizzle with lemon juice, sprinkle with fresh mint (optional), and season with black pepper to taste. Serve warm.
Recipe Tips
- Use firm cucumbers: Soft cucumbers will become too mushy when cooked. Choose firm, fresh ones for the best texture.
- Salt properly: Let the cucumbers rest with salt for at least 30 minutes to remove excess water and prevent them from turning soggy.
- Don’t overcook: Cook just until the cucumbers change color. Overcooking can make them too soft and watery.
- Adjust seasoning last: Add lemon juice, mint, and black pepper after cooking to keep the flavors fresh and balanced.
- Use real butter: Butter gives the best flavor, so avoid substitutes like margarine for the best taste.
How To Store Leftovers
Store leftovers braised cucumbers in an airtight container in the refrigerator for up to 2 days.
Nutrition Fact
Serving Size: 1 cup (serves 2)
- Calories: 120
- Total Fat: 11.5 g
- Saturated Fat: 7 g
- Cholesterol: 30 mg
- Sodium: 750 mg
- Potassium: 150 mg
- Total Carbohydrate: 5 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Protein: 1 g
More Julia Child Recipes:
Julia Child Braised Cucumbers
Description
This easy Julia Child Braised Cucumbers recipe is a simple and flavorful side dish that brings out the natural sweetness of cucumbers. Lightly salted, sautéed in butter, and finished with a touch of lemon and mint, it’s a quick and delicious way to enjoy a warm cucumber dish. Perfect for pairing with meats or fish!
Ingredients
Instructions
- Prepare the Cucumbers: Place the cucumbers in a shallow baking dish, sprinkle with kosher salt, and toss to coat. Let them rest for 30 minutes to 1 hour to draw out excess liquid. After resting, drain the cucumbers and discard the accumulated liquid.
- Cook the Cucumbers: In a large skillet, melt butter over medium-high heat. Add the cucumbers and cook, stirring occasionally, for 5 to 10 minutes, until heated through and the color begins to change.
- Season and Serve: Transfer the cooked cucumbers to a serving dish. Drizzle with lemon juice, sprinkle with fresh mint (optional), and season with black pepper to taste. Serve warm.
Notes
- Use firm cucumbers: Soft cucumbers will become too mushy when cooked. Choose firm, fresh ones for the best texture.
- Salt properly: Let the cucumbers rest with salt for at least 30 minutes to remove excess water and prevent them from turning soggy.
- Don’t overcook: Cook just until the cucumbers change color. Overcooking can make them too soft and watery.
- Adjust seasoning last: Add lemon juice, mint, and black pepper after cooking to keep the flavors fresh and balanced.
- Use real butter: Butter gives the best flavor, so avoid substitutes like margarine for the best taste.
