Carrots in orange-basil butter
2 servings
Ingredients
| Quantity | 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.) |
Directions
* 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.
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