Carrots In Orange-Basil Butter

Course : Carrots
Serves: 2
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2 medium carrots *
1 tablespoon water
1 tablespoon butter -- (no! no!) or
1 tablespoon margarine -- (yes! yes!)
1/8 teaspoon finely shredded orange peel
1 dash dried basil -- crushed
1 bunch snipped parsley (opt.)

Preparation / Directions:

* 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.)

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