6 medium carrots, scraped
1/4 cup water
1 tablespoon lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon dried whole basil
1/4 teaspoon grated lemon rind
1 tablespoon olive oil
6 green onions
3 lemons, thinly sliced
Servings: 20
1. Cut carrots into 80 (2 /1/4 inch) strips. Combine carrots, water, lemon juice, sugar and garlic in a nonaluminum saucepan; cover. Cook over medium heat 6 to 8 min. Or until carrots are crisp-tender. Remove from heat.
2. 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 remaining carrots and onions strips.
3. 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.
Servings: 20
1/4 cup water
1 tablespoon lemon juice
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon dried whole basil
1/4 teaspoon grated lemon rind
1 tablespoon olive oil
6 green onions
3 lemons, thinly sliced
Servings: 20
1. Cut carrots into 80 (2 /1/4 inch) strips. Combine carrots, water, lemon juice, sugar and garlic in a nonaluminum saucepan; cover. Cook over medium heat 6 to 8 min. Or until carrots are crisp-tender. Remove from heat.
2. 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 remaining carrots and onions strips.
3. 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.
Servings: 20
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