Carrot & zucchini julienne

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CARROT & ZUCCHINI JULIENNE
  Categories: Diabetic, Vegetables, Side dish
       Yield: 4 servings
  
     1/2 lb Carrots;
     1/2 lb Zucchini;
       1 tb Betty's Butter
       2 tb Fresh Lemon Juice;
            Salt and pepper to taste;
       1 tb Poppy seeds;
  
   Cut carrots and zucchini into 1/8" thick julienne
   strips.  Place a steamer basket over boiling water and
   cook carrots, covered, until crisp-tender 3 minutes.
   Remove to a bowl and keep warm.  Steam zucchini,
   covered, until crisp-tender 1 minute and add carrots.
   Heat butter, lemon juice, salt and pepper; stir into
   vegetables.  Sprinkle with poppy seeds and serve. Food
   Exchange per serving:  1 VEGETABLE EXCHANGE + 1/2 FAT
   EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
   108mg; FAT: 3g;
   
   Source: Lightly and Easy Diabetes Cuisine by Betty
   Marks Brought to you and yours via Nancy O'Brion and
   her Meal-Master
  
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