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Carrot & Zucchini Julienne Recipe

Ingredients:

1/2 lb carrots
1/2 lb zucchini
1 tbsp betty's butter
2 tbsp fresh lemon juice
1 salt and pepper to taste
1 tbsp poppy seeds

Instructions:
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 O'Brion and her Meal-Master
Servings: 4

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