Ingredients Jump to Instructions ↓

  1. 2 medium carrots

  2. 1 tablespoon water

  3. 1 tablespoon butter -- (no! no!)

  4. 1 tablespoon margarine -- (yes! yes!)

  5. 1/8 teaspoon finely shredded orange peel

  6. 1 pinch dried basil -- crushed snipped parsley (opt.)

Instructions Jump to Ingredients ↑

  1. Preparation : * 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. (Again I would make this work for me...Since the diabetic is in large part is veggies! Veggies!. Just to have a variety of way fixing veggies will help me to follow the diet.)


Send feedback