1. Using a sharp fork, score the cucumber by running the tines down the length of the cucumber (makes it pretty). 2. Cut the cucumber into 5 cm lengths (2 inch) and then each piece length-ways into quarters, removing the seeds. 3. Melt butter in frypan, add shallots/onion and saute until golden brown (about 5 minutes). 4. Add cucumber pieces, together with rosemary, sugar, salt and pepper, cook for 5 minutes only, stir frequently. 5. Remove pan from the heat and stir in sour cream, garnish with rosemary sprigs and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
