Instructions: If using regular cucumbers, peel cucumbers, halve them lengthwise and, with a small spoon, scoop out the seeds. (This is not necessary with English cucumbers.) cut into 1" x 1 1/4" pieces. Sprinkle with salt and vinegar; let stand for 2 to 3 hours at room temperature. Drain and pat dry.

Preheat oven to 375 F. Transfer cucumbers to a stove-to-oven dish; toss with butter, dill, chives, shallots and white pepper. Bake for 20 minutes or until barely tender. Remove from oven; add cream. Toss; cook over medium heat for about 5 minutes or until cream is reduced and thickened. Sprinkle with minced parsley for garnish.

Serves 6-8

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