Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        carrots *
   1      tablespoon    water
   1      tablespoon    butter -- (no! no!) =or=-
   1      tablespoon    margarine -- (yes! yes!)
     1/8  teaspoon      finely shredded orange peel
   1      pinch         dried basil -- crushed
                        snipped parsley (opt.)

Preparation:

* Carrots should be cut into julienne strips. Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till 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 about 30 seconds or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. (Again I would make this work for me.....Since the diabetic is in large part is veggies! Veggies!. Just to have a variety of way fixing veggies will help me to follow the diet.)