Steamed Parsleyed Potatoes With Cucumbers

Ingredients

• 8 small red-skinned potatoes, about 3/4 pound
• 2 large firm cucumbers, washed
• 1 tablespoon butter
• 2 tablespoons finely chopped Italian or flat parsley
• Salt and freshly ground pepper to taste
• Juice of 1/2 lemon

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    116 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 7 milligrams cholesterol; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
2. Trim off the ends of the cucumber and remove the skin. Cut the cucumbers into 2-inch rounds. Quarter each slice lengthwise and remove the seeds.
3. Put the potatoes in the rack of a steamer over boiling water and steam for 10 minutes. Add the cucumbers and steam for 3 minutes more. Do not overcook.
4. Heat the butter in a saucepan and add the potatoes, cucumbers, parsley, salt and pepper. Add the lemon juice and toss. Heat for 30 seconds.

15 minutes