This recipe is for carrots in orange-basil butter. The carrots are cooked in a orange-basil butter sauce and served with a side of rice.
Carrots should be cut into julienne strips.
~Place carrot strips in a 1-quart casserole.
Sprinkle with water.
Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrotstrips are crisp-tender.
Let stand, covered, while preparing buttermixture.
For butter mixture, in a custard cup combine butter ormargarine, orange peel, and basil.
Micro-cook, uncovered, on 100% powerabout 30 seconds or till butter or margarine is melted.
Drain Carrots.
Drizzle butter mixture over carrot strips.
Garnish with snipped parsley,if desired.
Ingredients
Directions
Carrots should be cut into julienne strips.
~Place carrot strips in a 1-quart casserole.
Sprinkle with water.
Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrotstrips are crisp-tender.
Let stand, covered, while preparing buttermixture.
For butter mixture, in a custard cup combine butter ormargarine, orange peel, and basil.
Micro-cook, uncovered, on 100% powerabout 30 seconds or till butter or margarine is melted.
Drain Carrots.
Drizzle butter mixture over carrot strips.
Garnish with snipped parsley,if desired.
