Carrot and zucchini julienne
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Carrots; |
| ½ | pounds | Zucchini; |
| 1 | tablespoon | Betty's Butter |
| 2 | tablespoons | Fresh Lemon Juice; |
| Salt and pepper to taste; | ||
| 1 | tablespoon | Poppy seeds; |
Directions
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 File
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