Carrot & zucchini julienne

Yield: 4 servings

Measure Ingredient
½ pounds Carrots;
½ pounds Zucchini;
1 tablespoon Betty's Butter
2 tablespoons Fresh Lemon Juice;
\N \N Salt and pepper to taste;
1 tablespoon Poppy seeds;

Cut carrots and zucchini into ⅛" 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 + ½ 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

Similar recipes