Advertisement
Ingredients
2 large firm cucumbers
½ cup water
Salt to taste
1 tablespoon butter
4 tablespoons chopped parsley
Freshly ground pepper to taste
¼ teaspoon ground cumin
2 tablespoons lemon juice
Nutritional analysis per serving (4 servings)
7 grams carbs; 8 milligrams cholesterol; 53 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 1 gram fiber; 455 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.
Powered by
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
Private Notes