Orange and Peanut Sweet Potatoes
INGREDIENTS:
1 ea Med. Carrot * 1 x Pinch Orange Peel **
1 tb Water 1 x Pinch Dried Basil, Crushed
1 ts Butter Or Margarine 1 x Snipped Parsley (Opt.)
1 ea Med. Carrot * 1 x Pinch Orange Peel **
1 tb Water 1 x Pinch Dried Basil, Crushed
1 ts Butter Or Margarine 1 x Snipped Parsley (Opt.)
* Carrot should be cut into Juilenne strips. ** Orange peel should be finely shredded. ----------------------
Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired.
Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power for 15 to 30 seconds or till the butter or margarine is melted. Drain carrot strips. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired.