Carrot & Zucchini Julienne Recipe

Ingredients

Directions

1. Cut carrots and zucchini into 1/8" thick julienne strips.
2. Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.
3. Remove to a bowl and keep warm.
4. Steam zucchini, covered, until crisp-tender 1 minute and add carrots.
5. Heat butter, lemon juice, salt and pepper; stir into vegetables.
6. Sprinkle with poppy seeds and serve.
7. 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