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Ingredients
20 small pickling (Kirby) cucumbers
½ cup butter
4 medium-size onions, peeled and coarsely chopped
Salt to taste
½ cup plain yogurt, optional
½ cup chopped fresh parsley
Nutritional analysis per serving (8 servings)
33 grams carbs; 32 milligrams cholesterol; 247 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 5 grams fiber; 1955 milligrams sodium; 6 grams protein; 16 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
Wash and coarsely grate cucumbers into colander. Let stand until cooking time.
- Step 2
Squeeze water out of cucumbers.
- Step 3
Heat butter in skillet and saute onions until they soften. Add cucumbers and cook, stirring occasionally, until mixture is soft, about 5 minutes. Season with salt, if desired.
- Step 4
To serve, blend in yogurt, if desired; sprinkle with parsley.
Private Notes