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Ingredients
2 firm, unblemished cucumbers, about 1 ¼ pounds
2 Idaho potatoes, about ¾ pound, peeled
1 cup water, plus water to cover the potatoes when cut
Salt to taste if desired
1 tablespoon butter
2 tablespoons chopped fresh dill
Nutritional analysis per serving (4 servings)
24 grams carbs; 8 milligrams cholesterol; 130 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 3 grams fiber; 744 milligrams sodium; 3 grams 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
Trim off the ends of each cucumber. Using a swivel-bladed paring or scraping knife, scrape off the skin of each cucumber. Split cucumbers lengthwise in half, and scoop out and discard the seeds of each half. Cut each cucumber in half crosswise into very thin slices. There should be about 3 cups.
- Step 2
Cut potatoes in half and put each half cut side down on a flat surface. Cut each half, in a downward motion, into ¼-inch-thick slices. Cut the slices uniformly into ¼-inch-thick ''sticks.'' Put the pieces into a basin of cold water until ready to use.
- Step 3
Drain potatoes and put them in a saucepan. Add one cup water and salt and bring to the boil. Let simmer 5 minutes.
- Step 4
Add cucumber slices and cover. Let cook about 3 minutes. Drain immediately. Add butter and dill and stir gently to blend thoroughly. Serve.
Private Notes