CUCUMBERS AND CARROTS

Cucumbers and Carrots image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 large cucumbers, about 1 1/4 pounds
2 carrots, about 1/2 pound
2 tablespoons butter
1 tablespoon finely chopped shallots
Salt to taste if desired
Freshly ground pepper to taste
1/4 teaspoon ground cumin

Steps:

Peel cucumbers and cut each lengthwise in half. Scrape away and discard seeds.
Cut each cucumber in half crosswise into thin slices. There should be about 4 cups. Set aside.
Trim off ends of each carrot. Scrape carrots. Cut each carrot crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into thin julienne strips. There should be about 2 cups.
Bring enough water to the boil in a saucepan to cover carrot strips when added. Add carrots and let cook about 4 minutes. Add cucumbers and cook about 1 minute. Drain well.
Heat butter in skillet and add shallots. Cook briefly, stirring. Add carrots and cucumbers and sprinkle with salt, pepper and cumin. Cook, stirring occasionally, about 2 minutes.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 5 grams, TransFat 0 grams