Cucumbers and Carrots
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large cucumbers, about 1¼ pounds
- 2carrots, about ½ pound
- 2tablespoons butter
- 1tablespoon finely chopped shallots
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼teaspoon ground cumin
Nutritional analysis per serving (4 servings)
96 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel cucumbers and cut each lengthwise in half. Scrape away and discard seeds.
- Step 2
Cut each cucumber in half crosswise into thin slices. There should be about 4 cups. Set aside.
- Step 3
Trim off ends of each carrot. Scrape carrots. Cut each carrot crosswise into 1½-inch pieces. Cut each piece lengthwise into thin julienne strips. There should be about 2 cups.
- Step 4
Bring enough water to the boil in a saucepan to cover carrot strips when added. Add carrots and let cook about 4 minutes. Add cucumbers and cook about 1 minute. Drain well.
- Step 5
Heat butter in skillet and add shallots. Cook briefly, stirring. Add carrots and cucumbers and sprinkle with salt, pepper and cumin. Cook, stirring occasionally, about 2 minutes.
Private Notes
Comments
Made it, thought it best at room temp, not hot and not cold -- baby bear just right :) It's amazing how much better some foods are for you when combined. Carrots and cucumbers when eaten together will reduce uric acid. And for those of us with gout that is nothin' but good news!