Cut each carrot in half, lengthwise. Cut each length into long thin strips about 1/4 inch thick. Place water in a pot and bring to a boil. Place the carrot strips in and blanch for 2 minutes. Remove and drain. The carrots are now ready to use in rice, noodle or vegetable sushi.
Per serving - 13 calories, 0 g fat (3% calories from fat), 0 g protein, 3 g carbohydrate, 1 g fiber, 0 mg cholesterol, 10 mg sodium
