• Prep Time:
  • Cooking Time:
  • Serves: 20 Servings

Lemon-Basil Carrot Bundles

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 6 md Carrots Scraped
  • 1/4 c Water
  • 1 tb Lemon Juice
  • 1 ts Sugar
  • 1 cl Garlic Minced
  • 1 ts Dried Whole Basil
  • 1/4 ts Grated Lemon Rind
  • 1 tb Olive Oil
  • 6 Green Onions
  • 3 Lemons Thinly Sliced


Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water, Lemon
Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium
Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place
Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil,
Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From
Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover.
Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips.
Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat
Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large
Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1
Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired.
Fat 0.3. Chol. 0.

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