Julia Child'S Baked Cucumbers With All Variations

1. 1

   Peel the cucumbers.

2. 2

   Cut in half lengthwise and scoop out the seeds with a spoon.

3. 3

   Cut into lengthwise strips about 3/8 inch wide.

4. 4

   Cut strips into 2 inch pieces.

5. 5

   Toss the cucumber in a bowl with the vinegar, salt and sugar.

6. 6

   Let stand for 30 minutes to several hours.

7. 7

   Drain and pat dry in a towel.

8. 8

   Preheat oven to 375.

9. 9

   Toss the cucumbers in a baking dish with the butter, herbs, scallions and pepper.

10. 10

    Set uncovered in the middle level of the preheated oven for about an hour, tossing 2-3 times, until cucumbers are tender, but still have a suggestion of crispiness and texture. They will barely color during cooking.

11. 11

    Variation One: Parslied Cucumbers.

12. 12

    In a warm vegetable dish toss with 2 Tbsp minced parsley.

13. 13

    Variation Two: Creamed Cucumbers.

14. 14

    Boil 1 cup whipping cream until it has reduced by half. Season with salt and pepper, fold into the hot baked cucumbers, sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.