Steamed Parsleyed Potatoes with Cucumbers

* Exported from MasterCook *

Steamed Parsleyed Potatoes with Cucumbers

Recipe By : Pierre Franey (1997) Cooks with His Friends
Serving Size : 4 Preparation Time :0:15
Categories : Chef Menu
Eat-lf Franey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 small red new potatoes -- (about 1/4-lb)
2 large cucumbers -- firm
olive oil -- 1 tbs, optional
2 tablespoons flatleaf parsley -- chopped
Salt and freshly ground pepper -- to taste
fresh lemon juice -- (1/2 lemon)

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

2. Trim off the ends of the cucumbers and optionally remove some or all of
the the peel. Slice into 2-inch thick rounds. Quarter each slice lengthwise
and remove the seeds.

3. Steam the potatoes for about 10 minutes. Add the cucumbers and steam for
3 minutes more. Do not overcook.

4. Heat the oil in a large saucepan and add the potatoes, cucumbers, salt,
pepper, and lemon juice. Toss, heat for 30 seconds, and serve. -Or- Omit
oil. Season potatoes and cucumbers with salt, pepper and lemon juice. Serve.

POTATOES: fingerlings, yukon golds, sweet (not yam), Peruvian Blue. Pat's
Variation: Remove 4 strips of the peel from cucumber. Then cut into fourths
through the exposed strips. Cut into 2 to 2-1/2 inch fingers.

Menu for Four * Salmon (7) * Fennel and Yogurt Sauce (20) * Steamed
Parsleyed Potatoes with Cucumbers (15) [ 357.6 CALS, 6.1 G FAT (15.2% CFF)
422 MG SODIUM ] The book is based on the PBS series: Pierre Franey's
Cooking in Europe".

Recipe tested by patH June 1997. MC Est with the oil: 182.2 cals, 3.7g fat,
17.8% cff, 14 mg sodium. MC Est without the oil: 152.4cals, 0.4g fat, 2.0%
cff, 14 mg sodium.



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