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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Carrots

  2. 1 teaspoon 5ml Sugar

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 1/2 tablespoons 37ml Wine vinegar or Lemon juice

  5. 1/2 teaspoon 2 1/2ml Dijon mustard

  6. 1/2 cup 118ml Olive oil

  7. 1 tablespoon 15ml Shallots - chopped

  8. 1 tablespoon 15ml Parsley - chopped

  9. 1 Garlic - minced

  10. Salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Refrigerate for 4 to 6 hours before serving.

  4. NOTES : This recipe makes a tasty garnish, snack or salad - depending upon how the carrots are cut.

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