A recipe for Carrot and Zucchini Julienne. Follow the simple recipe instructions for Carrot and Zucchini Julienne shared by other home cooking experts.
Ingredients
1/2 lb. Carrots;1/2 lb. Zucchini;
1 Tbs. Betty's Butter
2 Tbs. Fresh Lemon Juice;
Salt and pepper to taste
1 Tbs. 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 plus 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
