Steamed Parsleyed Potatoes With Cucumbers
Published December 12, 1989
- Total Time
- 15 minutes
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Ingredients
8 small red-skinned potatoes, about ¾ pound
2 large firm cucumbers, washed
1 tablespoon butter
2 tablespoons finely chopped Italian or flat parsley
Salt and freshly ground pepper to taste
Juice of ½ lemon
Nutritional analysis per serving (4 servings)
82 grams carbs; 8 milligrams cholesterol; 384 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 11 grams fiber; 1382 milligrams sodium; 10 grams protein; 6 grams sugar
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
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