| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizers | 20 | Servings | ||
INGREDIENTS
| 6 | md | Carrots Scraped |
| 1/4 | c | Water |
| 1 | tb | Lemon Juice |
| 1 | ts | Sugar |
| 1 | cl | Garlic Minced |
| 1 | ts | Dried Whole Basil |
| 1/4 | ts | Grated Lemon Rind |
| 1 | tb | Olive Oil |
| 6 | Green Onions | |
| 3 | Lemons Thinly Sliced |
INSTRUCTIONS
Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water, Lemon Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil, Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover. Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1 Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid. Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired. Fat 0.3. Chol. 0.
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