Title: Carrots in Orange-Basil Butter
Categories: Herb Vegetable
Yield: 1 Servings
| 1 | | Med. Carrot * |
| 1 | ts | Butter Or Margarine |
| | | Pinch Dried Basil, Crushed |
| 1 | tb | Water |
| | | Pinch Orange Peel ** |
| | | Snipped Parsley (Opt.) |
* Carrot should be cut into Juilenne strips. ** Orange peel should be
finely shredded. Place the carrot strips in a 10-ounce casserole. Sprinkle
with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or
just till the 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 for 15 to 30 seconds or till the butter or margarine is melted. Drain
carrot strips. Drizzle butter mixture over carrot strips. Garnish with
snipped parsley, if desired.