Carrots In Orange-basil Butterdiabetic, herb/spice, vegetables 2 med. carrots * 1 tablespoon water 1 tablespoon butter; (no! no!) =or=- 1 tablespoon margarine; (yes! yes!) 1/8 teaspoon finely shredded orange peel 1 pinch pinch dried basil, crushed 1 snipped parsley (opt.) * 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.) |
