PARSLEY POTATOES WITH CUCUMBERS
Provided by Pierre Franey
Categories dinner, easy, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For an attractive touch, use a paring knife to remove a thin band of skin around the middle of each potato. Leave the rest of the skin intact.
- Wash the potatoes and put them in a saucepan with water to cover. Add salt and bring to a boil. Simmer 20 minutes.
- Meanwhile, trim off the ends of the cucumbers and cut them into 1 1/2-inch lengths. Quarter each section lengthwise. With a paring knife carefully cut away the skin and remove the seeds, leaving only the flesh.
- After the potatoes have cooked for 17 minutes add the cucumbers. Bring to a simmer and cook for 3 minutes more or until cooked. Drain the potatoes and cucumbers. Return the potatoes and cucumbers to the saucepan and add the butter and shallots. Cook and stir for 1 minutes over low heat. Add the parsley, salt and pepper. Toss well and serve hot.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 648 milligrams, Sugar 3 grams, TransFat 0 grams
PARSLEYED CUCUMBERS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
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
SAUTEED CUCUMBERS
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
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
COLD CUCUMBER SAUCE
Provided by Jasper White
Categories Food Processor Citrus Dairy Herb Onion Vegetable Picnic Vegetarian Yogurt Backyard BBQ Cucumber Summer
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- 1. Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
- 2. Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
- 3. Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.
POACHED COD WITH PARSLEY SAUCE
Creamy parsley sauce -- here, over cod -- is an old English favorite. The herb is stirred in at the end, so it maintains its vibrant flavor and color. This main dish is delicious served with boiled potatoes or rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Melt butter over medium heat in a small saucepan. Add flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.
- Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan. Place fillets in liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
- Reheat sauce over medium-low heat, if necessary, and add remaining 2 teaspoons lemon juice. Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.
Nutrition Facts : Calories 214 g, Cholesterol 72 g, Fat 8 g, Fiber 1 g, Protein 28 g, Sodium 713 g
ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS
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
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
HOT CUCUMBERS IN CREAM SAUCE
A warm and unique cucumber side dish! If you aren't fond of dill, experiment with tarragon, parsley or any other herb of your choosing.
Provided by Mercy
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy skillet, cook garlic in oil over low heat, stirring, until it begins to color.
- Add cucumbers and cook over medium heat, stirring, until cucumbers are tender and wilted.
- Stir in vinegar and cream and cook, stirring, for 3 minutes or until thickened slightly.
- Remove from heat and stir in dill, and salt and pepper to taste.
Nutrition Facts : Calories 79.7, Fat 6.3, SaturatedFat 2.2, Cholesterol 10.3, Sodium 6.2, Carbohydrate 6, Fiber 0.8, Sugar 2.5, Protein 1.2
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