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The thing I love most about one-serving recipes is that, unlike when I scale down recipes to 1 serving, I don't have to worry about adjusting cooking times and temperatures. The instructions in this recipe were absolutely perfect! It's important to cut the carrots into juilenne strips, or they won't be done. I didn't have orange rind, so I used a drop of orange extract instead, and it tasted great! I also added a sprinkling of salt at the end. I will make this all the time from now on...

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Anu June 03, 2002
Carrots in Orange-Basil Butter