Yield: 2 servings
Measure | Ingredient |
---|---|
2 eaches | Med. Carrots * |
1 tablespoon | Water |
1 tablespoon | Butter Or Margarine |
⅛ teaspoon | Finely Shredded Orange Peel |
1 x | Pinch Dried Basil, Crushed |
1 x | Snipped Parsley (Opt.) |
* Carrots should be cut into julienne strips.
~------------------------------------------------------ ~----------------- Place carrot strips in a 1-quart casserole.
Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil.
Micro-cook, uncovered, on 100% power about 30 seconds or till butter or margarine is melted.
Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired.