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Ingredients
2 large firm cucumbers
¾ cup water
1 tablespoon butter
4 tablespoons chopped parsley
Salt and freshly ground pepper to taste
Juice of ¼ lemon
Nutritional analysis per serving (4 servings)
7 grams carbs; 8 milligrams cholesterol; 52 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 484 milligrams sodium; 1 gram protein; 3 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
With a paring knife, trim off the ends of the cucumbers. Peel and quarter the cucumbers lengthwise and remove the seeds. Cut into 2-inch lengths.
- Step 2
Bring the water to a boil in a saucepan. Add the cucumbers and cook 1 minute. Drain.
- Step 3
Return the cucumbers to the saucepan and add the remaining ingredients. Toss until the butter melts and serve.
Private Notes