Parsleyed Cucumbers
- Total Time
- 5 minutes
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Ingredients
- 2large firm cucumbers
- ¾cup water
- 1tablespoon butter
- 4tablespoons chopped parsley
- Salt and freshly ground pepper to taste
- Juice of ¼ lemon
Nutritional analysis per serving (4 servings)
52 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 480 milligrams sodium
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
With a paring knife, trim off the ends of the cucumbers. Peel and quarter the cucumbers lengthwise and remove the seeds. Cut into 2-inch lengths.
- Step 2
Bring the water to a boil in a saucepan. Add the cucumbers and cook 1 minute. Drain.
- Step 3
Return the cucumbers to the saucepan and add the remaining ingredients. Toss until the butter melts and serve.
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