Carrot And Zucchini Julienne
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Diabetic, Side dishes, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Carrots |
| 1/2 | lb | Zucchini |
| 1 | T | Betty's Butter |
| 2 | T | Fresh Lemon Juice |
| Salt and pepper to taste | ||
| 1 | T | Poppy seeds |
INSTRUCTIONS
Cut carrots and zucchini into 1/8" thick julienne strips. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes. Remove to a bowl and keep warm. Steam zucchini, covered, until crisp-tender 1 minute and add carrots. Heat butter, lemon juice, salt and pepper; stir into vegetables. Sprinkle with poppy seeds and serve. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD: 108mg; FAT: 3g; Source: Lightly and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 46
Calories From Fat: 10
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 117mg
Potassium: 353.1mg
Carbohydrates: 8.3g
Fiber: 2.6g
Sugar: 4.4g
Protein: 1.6g