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 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.

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