Roasted Cucumbers with Cream and Horseradish

Name: Roasted Cucumbers with Cream and Horseradish
Prep time: 10 min
Total time: 35 min
Ingredients: 5 Persian or Kirby cucumbers (12 ounces), halved lengthwise; Kosher salt and freshly ground pepper; 1 tablespoon unsalted butter, cut into small pieces; 0.333 cup heavy cream; 0.5 -inch piece fresh horseradish, peeled; 1 teaspoon finely grated lemon zest (from 1 lemon); 1 tablespoon dill sprigs

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By

Martha Stewart

Updated on May 16, 2017

Ingredients

5 Persian or Kirby cucumbers (12 ounces), halved lengthwise
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter, cut into small pieces
⅓ cup heavy cream
½ -inch piece fresh horseradish, peeled
1 teaspoon 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.