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LEMON-BASIL CARROT BUNDLES

Category:    Appetizers
Yield:20 servings
 
      6 md Carrots Scraped                     1 ts Dried Whole Basil
    1/4 c  Water                             1/4 ts Grated Lemon Rind
      1 tb Lemon Juice                         1 tb Olive Oil
      1 ts Sugar                               6    Green Onions
      1 cl Garlic Minced                       3    Lemons Thinly Sliced
 
  Cut Carrots Into 80 (2 /1/4 Inch) Strips.  Combine Carrots, Water, Lemon
  Juice, Sugar & 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 & Oil To Cooking Liquid & Set Aside. Trim White Portion From
  Green Onions.  Place Tops in A Large Boil. Add Boiling Water To Cover.
  Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips.
  Gather 4 Carrot Strips Into A Bundle & Tie With Onion 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 A Slotted Spoon; Discard Liquid.
  Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired.
    Fat 0.3. Chol. 0.
 

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