Lemon-Basil Carrot Bundles - cooking recipe

Ingredients

6 medium carrots, scraped
1/4 c. water
1 Tbsp. lemon juice
1 tsp. sugar
1 clove garlic, minced
1 tsp. grated lemon rind
1 Tbsp. canola oil
6 green onions
3 lemons, thinly sliced

Preparation

Cut carrots into 80 (2 x 1/4-inch) strips.
Combine carrots and next 4 ingredients in saucepan.
Cover and cook over medium heat 6 to 8 minutes or until carrots are crisp-tender.
Remove from heat.
Place carrots in a shallow bowl.
Reserve cooking liquid in saucepan.
Add basil, lemon rind and oil to cooking liquid; set aside.
Trim white portion from green onions (reserve for another use).
Place green onion tops in a large bowl; add boiling water to cover.
Drain immediately and rinse under cold running water.
Cut tops into 20 narrow strips.