| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 1 | Servings | |
INGREDIENTS
| 1 | lb | Carrots |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 1/2 | tb | Wine vinegar OR lemon juice |
| 1/2 | ts | Dijon mustard |
| 1/2 | c | Olive oil |
| 1 | tb | Shallots; chopped |
| 1 | tb | Parsley; chopped |
| 1 | Clove garlic; minced | |
| Salt and pepper |
INSTRUCTIONS
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. NOTES : This recipe makes a tasty garnish, snack or salad - depending upon how the carrots are cut. Recipe by: The Victory Garden Cookbook Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on Nov 10, 1997
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