Carrot & Zucchini Julienne Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Carrots,
1/2 lbs: Zucchini,
1 tbsp: Bettys Butter,
2 tbsp: Fresh Lemon Juice,
Salt and pepper to taste,
1 tbsp: 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 + 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 OBrion and her Meal-Master
Source from luhu.jp
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 + 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 OBrion and her Meal-Master
Source from luhu.jp