| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Herb/spice, Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | Med. Carrots * | |
| 1 | T | Water |
| 1 | T | Butter, NO! NO! |
| =OR=- | ||
| 1 | T | Margarine, YES! YES! |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 5.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g