Steamed Parsleyed Cucumbers Recipes

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STEAMED PARSLEYED POTATOES WITH CUCUMBERS



Steamed Parsleyed Potatoes With Cucumbers image

Provided by Pierre Franey

Categories     dinner, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • Using a sharp knife, cut the potatoes in half and peel some skin off, leaving a band in the center for color.
  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 1 gram, Carbohydrate 82 grams, Fat 4 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1374 milligrams, Sugar 6 grams, TransFat 0 grams

STEAMED PARSLEYED CUCUMBERS



Steamed Parsleyed Cucumbers image

Provided by Pierre Franey

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 large firm cucumbers
1 tablespoon butter
2 tablespoons chopped Italian parsley
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
Juice of 1/2 lemon
Salt and freshly ground white pepper to taste

Steps:

  • 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.
  • Place the cucumber pieces into a rack of a steamer over boiling water. Steam 2 minutes or until tender.
  • Heat the butter in a saucepan, and add the cucumber, parsley, coriander, cumin, lemon juice, salt and pepper. Toss and cook 30 seconds.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 380 milligrams, Sugar 3 grams, TransFat 0 grams

PARSLEYED STEAMED POTATOES



Parsleyed Steamed Potatoes image

Categories     Potato     Side     Steam     Thanksgiving     Fall     Parsley     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

2 lb small potatoes (about 2 inches in diameter)
2 tablespoons unsalted butter, softened
1/3 cup finely chopped fresh flat-leaf parsley

Steps:

  • Steam potatoes on a steamer rack set over boiling water, covered, until tender, 10 to 15 minutes. Toss with butter, parsley, and salt and pepper to taste.

PARSLEYED CUCUMBERS



Parsleyed Cucumbers image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 large firm cucumbers
3/4 cup water
1 tablespoon butter
4 tablespoons chopped parsley
Salt and freshly ground pepper to taste
Juice of 1/4 lemon

Steps:

  • 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.
  • Bring the water to a boil in a saucepan. Add the cucumbers and cook 1 minute. Drain.
  • Return the cucumbers to the saucepan and add the remaining ingredients. Toss until the butter melts and serve.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED CUCUMBERS WITH TOMATOES



Steamed Cucumbers With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

3 large firm cucumbers
2 tablespoons butter
1 cup chopped skinless seedless tomatoes
Salt and freshly ground pepper to taste
4 tablespoons finely chopped parsley
Juice of 1 lemon

Steps:

  • Trim off the ends of the cucumbers and remove the skin. Cut the cucumbers into 2-inch thick rounds. Quarter each round lengthwise and remove the seeds.
  • Put the cucumbers in the rack of a steamer over boiling water and steam 2 minutes.
  • Heat the butter in a saucepan and add the tomatoes, salt and pepper. Cook and stir for 1 minute. Add the cucumbers, parsley and lemon juice. Toss and cook for 1 minute. Serve immediately.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 673 milligrams, Sugar 5 grams, TransFat 0 grams

PARSLEYED STEAMED POTATOES



Parsleyed Steamed Potatoes image

Simple steamed potatoes are the classic accompaniment to an assertive entree. The creaminess of the butter and the brightness of the parsley balance out this easy side dish, allowing the rest of your meal to shine. Think of it as the foundation of a great plate.

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 4

8 small red new potatoes, about 3/4 pound
1 tablespoon butter
2 tablespoons finely chopped parsley
Salt and freshly ground pepper to taste

Steps:

  • Peel potatoes and place them on the rack of a steamer over boiling water. Cover and steam them for 15 minutes or until done.
  • Remove potatoes from rack and place them in a small skillet. Add butter, parsley, salt and pepper. Toss and blend well. Serve immediately.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS



Roasted Cucumbers and Onions with Fresh Herbs image

I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?

Provided by jrh143

Categories     Side Dish     Vegetables     Onion

Time 40m

Yield 4

Number Of Ingredients 8

olive oil cooking spray
2 tablespoons butter, cut into small chunks
1 large cucumber - peeled, seeded, and cut lengthwise into spears
1 small sweet onion (such as Vidalia®), cut in half and sliced
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh mint

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
  • Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
  • Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

Nutrition Facts : Calories 67.2 calories, Carbohydrate 3.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 43.3 mg, Sugar 0.8 g

SAUTEED CUCUMBERS



Sauteed Cucumbers image

You may not have considered cucumbers for a vegetable sauté, but these will change your mind.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 4

1 medium-size English cucumber
1 tablespoon butter
1/4 teaspoon salt
Chopped fresh dill, or parsley

Steps:

  • Peel cucumber, and cut into large chunks.
  • In a skillet, melt butter over medium heat. Add cucumber and salt, and cook, tossing occasionally, until tender, about 5 minutes. Serve sprinkled with dill or parsley.

Nutrition Facts : Calories 39 g, Fat 3 g

PARSLEYED CUCUMBERS



Parsleyed Cucumbers image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 large firm cucumbers
1/2 cup water
Salt to taste
1 tablespoon butter
4 tablespoons chopped parsley
Freshly ground pepper to taste
1/4 teaspoon ground cumin
2 tablespoons lemon juice

Steps:

  • 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.
  • 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

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 454 milligrams, Sugar 3 grams, TransFat 0 grams

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