* Carrot should be cut into Juilenne strips.
** Orange peel should be finely shredded.
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Place the carrot strips in a 10-ounce casserole. Sprinkle with water.
Micro-cook, covered, on 100% power for 1 to 1 1/2 minutes or just till the
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
for 15 to 30 seconds or till the butter or margarine is melted. Drain
carrot strips. Drizzle butter mixture over carrot strips. Garnish with
snipped parsley, if desired.