| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Condiments, Vegan, Vegetables, Vegetarian |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1/4 |
c |
Balsamic vinegar |
| 1 |
ts |
Salt |
| 1 |
tb |
Mustard seed |
| 2 |
tb |
Honey |
| 1 1/2 |
lb |
Baby carrots |
| 6 |
|
Cloves garlic; to 8 |
| 2 |
|
Sprigs dill; or more |
INSTRUCTIONS
Heat the water, 2 tablespoons of the vinegar, the salt and mustard seeds to
just boiling. Stir in the honey until it dissolves.
Add the carrots, garlic, and dill, and lower the heat to a simmer. Cook
uncovered for about 10 minutes, or until the carrots are as tender as you
like them.
Cool to room temperature, then add the remaining 2 tablespoons of vinegar
and another sprig of dill or two, if desired.
Transfer to a tightly lidded container and chill.
Per serving: 41 Calories; 1g Fat (12% calories from fat); 1g Protein; 9g
Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 1 Vegetable
NOTES : These keep will and get better over time.
Recipe by: Vegetable Heaven, Mollie Katzen pp. 62
Posted to Digest eat-lf.v097.n005 by "Ellen C." <ellen@elekta.com> on Jan
6, 1998
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