Title: Lemon-Basil Carrot Bundles
Categories: Appetizer
Yield: 20 Servings
| 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 |
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.