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Poached Cucumber With Tarragon Butter - British

Poached Cucumber With Tarragon Butter - British is built on Cucumber, Tarragon Vinegar, Butter, and Bushy Stalks Of Tarragon To. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1/2
• 2 tbsp
• 1/4 cup
• 4

Method (preview)

1. 1

   Peel the cucumber but only because the skin goes a dreary colour when cooked.

2. 2

   Cut the cucumber in half lengthways and then into quarters.

3. 3

   Slice each long strip into thick chunks and place in a shallow pan which has a lid.

4. 4

   Add a couple of tablespoons of water the tarragon vinegar half the butter and half the tarragon.

5. 5

   Bring gently to the boil then turn down to a simmer.

6. 6

   Cook at a gentle bubble for about 10 minutes or until the cucumber pieces are tender almost soft.

7. 7

   Scoop out the cucumber with a draining spoon and set it to one side in a warm dish.

8. 8

   Turn the heat up and let the liquid boil then add the remaining tarragon and butter.

9. 9

   With a small whisk beat the mixture till it thickens slightly.

10. 10

    Dont eect a sauce as such, just more slightly thickened juices.

11. 11

    Pour them over the warm cucumber and eat straight away.

12. 12

    S(Formatted by Chupa): "10.04.04"

13. 13

    Contributed to the FareShare Gazette by Chupababi; 26 October 2004. www.fareshare.net

14. 14

    Nutr. Assoc.: 0 0 0 0 0