Lemon-Basil Carrot Bundles

Recipe Ingredients

6		Carrots scraped (medium)
1/4 cup	59ml	Water
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Sugar
10		Garlic minced
1 teaspoon	5ml	Dried whole basil
1/4 teaspoon	1.3ml	Grated lemon rind
1 tablespoon	15ml	Olive oil
6		Green onions
3		Lemons thinly sliced

Recipe Instructions

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 minutes. Or until carrots are crisp-tender. Remove from heat. 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. 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.

Source:
Sara Slavin and Karl Petzke

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