I love cooking and love to show off our traditional Dutch homemade recipes.
Stewed Cucumbers: Easy and Delicious
I love the taste of cucumbers, and I love them even more when they're stewed and covered with a white sauce. Cucumbers come in great variety, but for this recipe I've used the well-known long slicing ones.
Most people think of cucumbers as a veggie, but scientists call them a fruit. With today's international trade we can eat them the all year-round. They're nutritious and healthy.
|Prep time||Cook time||Ready in||Yields|
2 to 4 servings
For the cucumbers:
- 3 slicing cucumbers
- Dash of salt, to taste
For the white sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flower, or as needed
- Dash of white pepper, freshly ground
- Leftover cucumber broth or water
Step 1: Cook the Cucumbers
- Peel the cucumbers.
- Cut each cucumber into quarters and remove most of the seeds.
- Slice the cucumbers into 2-inch pieces.
- Put the cucumbers in a pan. Add water until they're just submerged and add some salt.
- Cook for about 20 minutes until they're a bit soft, but not too soft.
- When cooked, pour them through a strainer but make sure you save the broth.
- Set the cucumbers aside.
For this recipe you need to peel off the skin of the cucumbers. The easiest way to do that without losing too much flesh is by using a simple potato and vegetable peeler. They're easy to handle and easy to clean.
Step 2: Make the White Sauce
Normally a white sauce is made from stock of chicken or fish, but in this case we're using the leftover cucumber broth.
- Melt the butter in a stainless steel pot or pan over medium heat.
- Add the flour and stir it with a wooden spoon and cook it until you get a blanc roux. Make sure you stay on medium heat or the roux will turn brownish which is not bad but you want a blanc/white roux.
- Add the leftover broth and stir it firmly with a whisk to get rid of the lumps. Keep adding broth or if there's not enough left, add warm water until you get a smooth consistency.
- Add some salt and pepper to your taste and let the sauce simmer for about 10 minutes. Keep stirring so it won't get stuck to the bottom of your pan.
- Add the cucumber parts and let them simmer for about another 5 minutes.
- Put it all in a dish and serve while still hot.
This recipe goes very well with all kinds of potatoes: boiled, mashed, or baked. It also goes very well with all kinds of meat or fish.
You can either use it as a main dish or as a side dish, your choice.
© 2019 Titia Geertman
Titia Geertman (author) from Waterlandkerkje - The Netherlands on December 28, 2019:
Thank you Linda. It's one of my favorite dishes. When boiled right, the cucumber will melt on your tongue. If you love cucumber, I'm sure you will love this recipe.
Linda Crampton from British Columbia, Canada on December 28, 2019:
I've always eaten cucumbers when they're raw, but I like the sound of your recipe. I think a sauce containing butter and the other ingredients that you list would be a lovely addition to boiled cucumbers.