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 Lemon zest; grated
1 tb Olive oil
6 Green onions
3 Lemons; thinly sliced
Cut carrots into 80 (2-1/4") strips. Combine carrots, water, lemon
juice, sugar & garlic in a nonaluminum saucepan; cover. Cook over
medium heat 6 to 8 minutes 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
remaining carrots & 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.
