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Recipe Type: side
Author:
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2-3
Dill goes well with all cucumber or soured cream recipes. This combines both, and is a marvellous vegetable accompaniment to fish. It is also good made with some small, young courgettes.
Ingredients
- 1 lb (450 g) cucumber, cut into ½ inch (1 cm) cubes with the skin left on
- 1½ oz (40 g) butter
- 2 spring onions, chopped (including the green tops)
- 1 teaspoon fresh chopped dill, or ¼ teaspoon dried dill
- 2½ fl oz (65 ml) soured cream or Greek yoghurt
- 1 dessertspoon lemon juice
- sea salt and freshly milled black pepper
Instructions
- Heat the butter in a smallish pan and stir in the chopped spring onions. Cook for 2 minutes before tipping the cucumber. Now give them a good stir to coat with the butter, sprinkle with the dill, then cover and cook over a medium heat for about 8 minutes.
- Shake the pan now and then to make sure none of the cucumber catches on the base of the pan.
- As soon as the pieces are just tender (but still with a bit of ‘bite’ to them), turn the heat right down to minimum, stir in the soured cream and a little lemon juice, season with salt and pepper, and just let the cream or yoghurt warm through before serving.
