Categories: Appetizers 
      Yield: 20 servings 
  
      6 md Carrots Scraped                     1 ts Dried Whole Basil 
    1/4 c  Water                             1/4 ts Grated Lemon Rind 
      1 tb Lemon Juice                         1 tb Olive Oil 
      1 ts Sugar                               6    Green Onions 
      1 cl Garlic Minced                       3    Lemons Thinly Sliced 
  
  Cut Carrots Into 80 (2 /1/4 Inch) Strips.  Combine Carrots, Water, Lemon 
  Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium 
  Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place 
  Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil, 
  Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From 
  Green Onions.  Place Tops in A Large Boil. Add Boiling Water To Cover. 
  Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips. 
  Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat 
  Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large 
  Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1 
  Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid. 
  Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired. 
    Fat 0.3. Chol. 0.