Almond and Basil Carrots
"A veggie-full dish that's tasty and pretty to look at. Do note though that it requires vinegar, which might bother some IC bladders", warns IC homecook, Heather (Queensweater), who sent this yummy recipe our way.
In place of this acidic ingredient you could try using the same amount of chicken or vegetable stock (made with IC safe ingredients).
Almond and Basil Carrots
2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Serves 6-8 as a side dish