Cucumbers and Carrots

1. 1

   Peel cucumbers and cut each lengthwise in half.

2. 2

   Scrape away and discard seeds.

3. 3

   Cut each cucumber in half crosswise into thin slices.

4. 4

   There should be about 4 cups.

5. 5

   Set aside.

6. 6

   Trim off ends of each carrot.

7. 7

   Scrape carrots.

8. 8

   Cut each carrot crosswise into 1 1/2-inch pieces.

9. 9

   Cut each piece lengthwise into thin julienne strips.

10. 10

    There should be about 2 cups.

11. 11

    Bring enough water to the boil in a saucepan to cover carrot strips when added.

12. 12

    Add carrots and let cook about 4 minutes.

13. 13

    Add cucumbers and cook about 1 minute.

14. 14

    Drain well.

15. 15

    Heat butter in skillet and add shallots.

16. 16

    Cook briefly, stirring.

17. 17

    Add carrots and cucumbers and sprinkle with salt, pepper and cumin.

18. 18

    Cook, stirring occasionally, about 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.