Marinated Carrots

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Marinated Carrots

 

This dish can be used as a garnish, a salad or snack.

 

1 pound carrots

2 1/2 tablespoons lemon juice

1/2 teaspoon Dijon mustard or other grainy mustard

1/4 cup olive oil

1 green onions, chopped, include green top

1 tablespoon chopped parsley

1 clove garlic, crushed

salt and freshly ground pepper

 

Scrub and peel carrots. Julienne, log or slice.

Blanch carrots in 1quart boiling water for 3 to 4 minutes or until barely

tender. Drain.

In a small bowl, stir together the lemon juice and mustard.

Using a fork or small whisk, beat in olive oil a little at a time. Add onions,

parsley and garlic.

Pour over warm carrots. Taste, and season with salt and pepper to taste.

Refrigerate 6 to 8 hours or overnight.

Makes 3 cups.

 

 

 

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