| 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 |
ts |
Freshly ground pepper |
| 2 |
tb |
Prepared white horseradish |
| 3/4 |
c |
Red wine vinegar |
| 1/4 |
ts |
Hot pepper sauce |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. 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.
2. 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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