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Add a photoServings: 4
Ingredients
- 1/2 x a large thick cucumber
- 2 Tbsp. tarragon vinegar
- 50 gm butter
- 4 x or possibly 5 bushy stalks of tarragon roughly minced
Directions
- Peel the cucumber but only because the skin goes a dreary colour when cooked.
- Cut the cucumber in half lengthways and then into quarters.
- Slice each long strip into thick chunks and place in a shallow pan that has a lid.
- Add in a couple of Tbsp. of water the tarragon vinegar half the butter and half the tarragon. Bring gently to the boil then turn down to a simmer.
- Cook at a gentle bubble for about 10 min or possibly till the cucumber pcs are tender almost soft. Scoop out the cucumber with a draining spoon and set it to one side in a hot dish.
- Turn the heat up and let the liquid boil then add in the remaining tarragon and butter. With a small whisk beat the mix until it thickens slightly.
- Dont expect a sauce as such more slightly thickened juices.
- Pour them over the hot cucumber and eat straight away.
- A lovely accompaniment to poached salmon or possibly salmon trout or possibly perhaps as a side dish to cool chicken
- Serves 4 as a side dish
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 89 | 95% |
| Total Fat 10.18g | 13% |
| Saturated Fat 6.42g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 73mg | 3% |
| Potassium 43mg | 1% |
| Total Carbs 0.63g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.39g | 0% |
| Protein 0.26g | 0% |
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