| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
20 |
Servings |
INGREDIENTS
| 6 |
|
Carrots Scraped |
| 1/4 |
c |
Water |
| 1 |
T |
Lemon Juice |
| 1 |
t |
Sugar |
| 1 |
|
Garlic Minced |
| 1 |
t |
Dried Whole Basil |
| 1/4 |
t |
Grated Lemon Rind |
| 1 |
T |
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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