Parsleyed Cucumbers
- Total Time
- 10 minutes
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Ingredients
- 2large firm cucumbers
- ½cup water
- Salt to taste
- 1tablespoon butter
- 4tablespoons chopped parsley
- Freshly ground pepper to taste
- ¼teaspoon ground cumin
- 2tablespoons lemon juice
Nutritional analysis per serving (4 servings)
53 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 455 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
Trim off the end of the cucumbers, peel and cut them in pieces 2 inches in length. Quarter each section lengthwise with a paring knife. Remove the seeds, leaving only the flesh.
- Step 2
Bring the water, with salt, to a boil in a saucepan. Add the cucumbers and cook for about 1 minute. Do not overcook. Drain. Return the cucumbers to the saucepan and add the butter, parsley, salt, pepper, cumin and lemon juice. Cook and toss until the butter is melted
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