Prep Time: 25 minutes
Serving: 4
Ingredients:
5 Persian or Kirby cucumbers, halved lengthwise
Kosher salt and freshly ground black pepper to taste
1 tablespoon unsalted butter, cut into small pieces
1/3 cup heavy cream
1/2 inch piece fresh horseradish, peeled
1 teaspoons finely grated lemon zest (from 1 lemon)
1 tablespoon dill sprigs
Directions:
Serving: 4
Ingredients:
5 Persian or Kirby cucumbers, halved lengthwise
Kosher salt and freshly ground black pepper to taste
1 tablespoon unsalted butter, cut into small pieces
1/3 cup heavy cream
1/2 inch piece fresh horseradish, peeled
1 teaspoons finely grated lemon zest (from 1 lemon)
1 tablespoon dill sprigs
Directions:
- Preheat oven to 450 degrees. Arrange cucumbers in a single layer in an 8-by-12-inch baking dish. Season with salt and pepper and dot with butter. Roast until cucumbers are slightly softened, about 15 minutes. Reduce oven temperature to 350 degrees. Drizzle cucumbers with cream. Roast until cream is slightly thickened, about 10 minutes more.
- Grate about 1 tablespoon horseradish directly over cucumbers. Sprinkle with lemon zest and dill. Serve immediately.
Source: Marthastewart.com
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