Carrot and zucchini julienne
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Carrot and zucchini julienne
  Zucchini    Diabetic    Vegetables    Carrots  
Last updated 6/12/2012 1:12:25 AM. Recipe ID 40374. Report a problem with this recipe.
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      Title: Carrot and zucchini julienne
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 4 Servings
    1/2 lb Carrots;
    1/2 lb Zucchini;
      1 tb Betty's Butter
      2 tb Fresh Lemon Juice;
           Salt and pepper to taste;
      1 tb Poppy seeds;
  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;

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Recipe ID 40374 (Apr 03, 2005)

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