| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Vegetables, Herb/spice | 2 | Servings | |
INGREDIENTS
| 2 | Med. Carrots * | |
| 1 | tb | Water |
| 1 | tb | Butter;(NO! NO!) =OR=- |
| 1 | tb | Margarine; (YES! YES!) |
| 1/8 | ts | Finely Shredded Orange Peel |
| 1 | pn | Pinch Dried Basil, Crushed |
| Snipped Parsley (Opt.) |
INSTRUCTIONS
* Carrots should be cut into julienne strips. Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power about 30 seconds or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. Food Exchnage per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (Again I would make this work for me.....Since the diabetic is in large part is veggies! Veggies!. Just to have a varity of way fixing veggies will help me to follow the diet.) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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