Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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