|
| recipe title: |
Lemon-Basil Carrot Bundles |
| category: |
Appetizers, Other |
| keywords: |
appetizers, carrot |
| servings: |
20 |
| 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
|
| directions: |
|
|
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.
|
|
|
