| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Relishes |
1 |
Batch |
INGREDIENTS
| 2/3 |
c |
White wine vinegar |
| 1/2 |
c |
Honey |
| 2 |
tb |
Whole mustard seeds |
| 1 |
ts |
Salt |
| 2 |
lb |
Peeled baby carrots |
| 2 |
tb |
Minced fresh dill; OR… Dried dill |
INSTRUCTIONS
Blend together first 4 ingredients completely. Cook carrots in
boiling salted water until just crisp-tender, about 5 minutes. Drain
well. Toss carrots with dressing. Cool to room temperature. Cover
and chill overnight. (Can be made 3 days ahead.)
Serve carrots at room temperature, mixed with dill.
Adapted from a recipe in Bon Appetit, November 1994 Typed for you by
Karen Mintzias
Posted to MM-Recipes Digest V3 #235
Date: Wed, 28 Aug 1996 21:58:11 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“Lust and selfishness do not equal love”