Creamed Peas and Cucumber with Dill
Good Food
Creamed Peas and Cucumber with Dill
Good Food
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2 tablespoons unsalted butter 1 pound cucumbers, peeled, quartered lengthwise, seeded, and cut into 1/2 inch pieces 2 cups shelled fresh peas (2 pounds unshelled) or 10 ounces frozen peas, thawed 1/3 cup heavy cream 3 tablespoons snipped fresh dill fresh lemon juice to taste Directions: In a large heavy skillet, heat the butter over moderately high heat until the foam subsides, add the cucumber and salt to taste, and sauté the cucumber, stirring, for 5 minutes. Add the peas and 1/3 cup water and simmer the mixture, covered, for 5 minutes, or until the peas are tender. Add the cream and boil the mixture, uncovered, for 2 to 3 minutes, or until the liquid is thickened slightly. Stir in the dill, the lemon juice, and salt and pepper to taste and transfer the mixture to a heated serving dish. Serves 6.
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