| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Side dish, Vegetables, Relishes |
1 |
Recipe |
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 |
Dill, minced |
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.
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