Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Carrots Scraped |
| ¼ cup | Water |
| 1 tablespoon | Lemon Juice |
| 1 teaspoon | Sugar |
| 1 clove | Garlic Minced |
| 1 teaspoon | Dried Whole Basil |
| ¼ teaspoon | Grated Lemon Rind |
| 1 tablespoon | Olive Oil |
| 6 \N | Green Onions |
| 3 \N | Lemons Thinly Sliced |
Cut Carrots Into 80 (2 /¼ Inch) Strips. Combine Carrots, Water, Lemon Juice, Sugar & 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 & Oil To Cooking Liquid & Set Aside. Trim White Portion From Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover. Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & 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.