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Name: Lemon-Basil Carrot Bundles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 1/4 c Water; 6 md Carrots Scraped; 1 tb Lemon juice; 1 ts Dried Whole Basil; 1 cl Garlic Minced; 3 Lemons Thinly Sliced; 1 ts Sugar; 1/4 ts Lemon Rind grated; 1 tb olive oil; 6 Green onions

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INGREDIENTS

1/4 c Water
6 md Carrots Scraped
1 tb Lemon juice
1 ts Dried Whole Basil
1 cl Garlic Minced
3 Lemons Thinly Sliced
1 ts Sugar
1/4 ts Lemon Rind ; grated
1 tb olive oil
6 Green onions

Servings

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.

NOTES

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Lemon-Basil Carrot Bundles

1/4 c Water
6 md Carrots Scraped
1 tb Lemon juice
1 ts Dried Whole Basil
1 cl Garlic Minced
3 Lemons Thinly Sliced
1 ts Sugar
1/4 ts Lemon Rind grated
1 tb olive oil
6 Green onions

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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Nutrition

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Serving Size: 1 Serving (22g)
Recipe Makes: 20 Servings

Calories: 11
Calories from Fat: 2 (18%)

Amt Per Serving		% DV

	Total Fat 0.2g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3mg		0 %
Potassium 53.9mg		1 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 1.7g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11

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