Steamed Parsleyed Potatoes With Cucumbers
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8small red-skinned potatoes, about ¾ pound
- 2large firm cucumbers, washed
- 1tablespoon butter
- 2tablespoons finely chopped Italian or flat parsley
- Salt and freshly ground pepper to taste
- Juice of ½ lemon
Nutritional analysis per serving (4 servings)
383 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 82 grams carbohydrates; 11 grams dietary fiber; 6 grams sugars; 10 grams protein; 1374 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.
Powered by
Preparation
- Step 1
Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
- Step 2
Trim off the ends of the cucumber and remove the skin. Cut the cucumbers into 2-inch rounds. Quarter each slice lengthwise and remove the seeds.
- Step 3
Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes. Add the cucumbers and steam for 3 minutes more. Do not overcook.
- Step 4
Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper. Add the lemon juice and toss. Heat for 30 seconds.
Private Notes