Preparation:
Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water, Lemon Juice, Sugar and 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 and Oil To Cooking Liquid and Set Aside. Trim White Portion From Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover. Drain Immediately and Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot Strips Into A Bundle and Tie With Onion Strip. Repeat Procedure With Remainingcarrots and Onions Strips. Place Bundles in A Large Shallow Bowl. Pour Basil Mixture Over Bundles; Cover and 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. |
