Steamed Parsleyed Cucumbers
Published February 20, 1990
- Total Time
- 15 minutes
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Ingredients
2 large firm cucumbers
1 tablespoon butter
2 tablespoons chopped Italian parsley
½ teaspoon ground coriander
¼ teaspoon ground cumin
Juice of ½ lemon
Salt and freshly ground white pepper to taste
Nutritional analysis per serving (4 servings)
8 grams carbs; 8 milligrams cholesterol; 58 calories; 1 gram monosaturated fat; 2 grams saturated fat; 3 grams fat; 2 grams fiber; 392 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
Trim off the ends of the cucumbers and remove the skin. Cut the cucumbers into pieces 2 inches thick. Quarter each piece lengthwise and remove the seeds.
- Step 2
Place the cucumber pieces into a rack of a steamer over boiling water. Steam 2 minutes or until tender.
- Step 3
Heat the butter in a saucepan, and add the cucumber, parsley, coriander, cumin, lemon juice, salt and pepper. Toss and cook 30 seconds.
Private Notes