This is a lovely French dish that rarely appears on menus in the US. Definitely not trendy. Very tasty, has a bit of zing, and it’s a snap to make.
3 cucumbers, peeled, quartered lengthwise and chopped into bite size pieces.
1/4 stick of butter
1/2 cup of heavy cream
1/4 cup of Italian parsley
sprinkle of cayenne
salt and pepper to taste
Melt the butter and saute the cucumbers in the sizzling butter for about 2 minutes. Remove the cucumbers and set aside on a plate. Add the heavy cream to the pan, and stir it, letting it gently reduce for about 2 minutes. Return the cucumbers to the pan with the cream, sprinkle some cayenne (to taste), salt and pepper and serve.