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| RECIPE FOR CARROT & ZUCCHINI JULIENNE |
Title: Carrot & Zucchini Julienne
Category: Diabetic Side Dishes
Serves: 4
Ingredients:
| 0.50 | lb | Carrots; | | 0.50 | lb | Zucchini; | | 1.00 | tb | Betty's Butter | | 2.00 | tb | Fresh Lemon Juice; | | | Salt and pepper to taste; | | 1.00 | tb | Poppy seeds; |
Instructions:
Cut carrots and zucchini into 1/8"" thick julienne strips.
Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm.
Steam zucchini, covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into vegetables.
Sprinkle with poppy seeds and serve.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD: 108mg; FAT: 3g; Source: Lightly and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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