| 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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