| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg07 |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Medium carrots, peeled and |
|
|
trimmed |
| 1/2 |
c |
Olive oil |
| 1 |
qt |
Tomato juice |
| 1 |
|
Red onion, thinly sliced |
| 1 |
c |
Sugar |
| 1/2 |
t |
Freshly ground pepper |
| 2 |
T |
Prepared white horseradish |
| 3/4 |
c |
Red wine vinegar |
| 1/4 |
t |
Hot pepper sauce |
| 1 |
t |
Dijon mustard |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Prepare a hot fire. Brush carrots lightly with olive oil and grill,
turning every 5 to 7 minutes and brushing with more oil, until lightly
browned and crisp or tender, about 20 minutes. As soon as carrots are
cool enough to handle, slice them and place them in a medium bowl. Add
all remaining ingredients to carrots and toss to mix. Cover and
marinate at room temperature at least 2 hours, tossing occasionally,
or refrigerate overnight or as long as 3 days. Remove carrots and
other vegetables with a slotted spoon before serving. Prep: 15 minutes
Cook: 20 minutes Marinate: 2 hours Serves: 8 to 12 Recipe from
http://www.primetimeproduce.com/r39.htm Recipe by: PrimeTimeProduce
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