** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Place the carrot strips in a 10-ounce casserole.
2. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender.
3. Let stand, covered, while preparing butter mixture.
4. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil.
5. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted.
6. Drain carrot strips. Drizzle butter mixture over carrot strips.
7. Garnish with snipped parsley, if desired. * Carrot should be cut into Juilenne strips.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Oranges allergies.
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