Cooking Recipe Carrot & Zucchini Julienne
Recipe Ingredients
1/2 lb
Carrots;
1/2 lb
Zucchini;
1 tb
Betty's Butter
2 tb
Fresh Lemon Juice;
Salt and pepper to taste;
1 tb
Poppy seeds;
Directions
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