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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