Instructions: 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.

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