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Carrot and Zucchini Julienne Recipe
1/2 lb Carrots1/2 lb Zucchini
1 tbsp Betty's Butter
2 tbsp Fresh Lemon Juice
Salt and pepper to taste
1 tbsp Poppy seeds
Recipe Instructions: 1. 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.
2. 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.
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IMPORTANT: I am not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.
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