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Associate.com - Share Your Recipe!

Recipe Name: Lemon-basil Carrot Bundles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 20

Ingredients:
6 Carrots Scraped
1/4 Cup(s) Water
1 Tablespoon(s) Lemon Juice
1 Teaspoon(s) Sugar
1 Garlic minced
1 Teaspoon(s) Dried whole basil
1/4 Teaspoon(s) Grated lemon rind
1 Tablespoon(s) Olive oil
6 Green onions
3 Lemons Thinly Sliced
Directions:
Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water,
LemonJuice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover
MediumHeat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From
Heat.Place Carrots in A Shall Bowl; Reserving Cooking Liquid in
Saucepan. AddBasil, Lemon Rind & Oil To Cooking Liquid & Set Aside.
Trim WhitePortion From Green Onions. Place Tops in A Large Boil. Add
BoilingWater To Cover. Drain Immediately & Rinse Under Cold Water. Cut
TopsInto 20 Narrow Strips. Gather 4 Carrot Strips Into A Bundle & Tie
WithOnion 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 ASlotted Spoon; Discard Liquid. Arrange Bundles On A Serving
PlatterLined With Lemon Slices If Desired. Fat 0.3. Chol. 0.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 10.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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