Marinated Carrots

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Marinated Carrots

 

1 pound carrots

1 teaspoon sugar

1/2 teaspoon salt

2 1/2 tablespoons wine vinegar or lemon juice

1/2 teaspoon dijon mustard

1/2 cup olive oil

1 tablespoon shallots, chopped

1 tablespoon parsley, chopped

1 clove garlic, minced

salt and pepper

 

Peel the carrots and julienne, " log " or slice them. Blanch in boiling

water with the sugar and salt for 2 to 4 minutes or until barely tender.

Drain. Stir together the vinegar (or lemon juice) and mustard, beat in

the oil, and add the shallots, parsley, and garlic. Pour over the warm

carrots. Taste, and season with salt and pepper. Refrigerate for 4 to 6

hours before serving.

 

 

A mother of 7, I need to lay down.

 

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