*  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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