Recipe By : The Victory Garden Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pound carrots
1 teaspoon sugar
1/2 teaspoon salt
2 1/2 tablespoons wine vinegar OR
lemon juice
1/2 teaspoon Dijon mustard
1/2 cup olive oil
1 tablespoon shallots -- chopped
1 tablespoon parsley -- chopped
1 clove garlic -- minced
salt and pepper
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.
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NOTES : This recipe makes a tasty garnish, snack or salad - depending upon
how the carrots are cut.
