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| MARINATED BABY CARROTS |
Serves: 10
2 pounds baby carrots
3/4
cup dry white wine
3/4 cup white vinegar
4 cups water
3 tablespoons
chopped dill
2 cloves garlic
4 parsley stems
1 teaspoon sugar
1
teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon chopped basil
1 teaspoon Dijon mustard
chopped parsley
Use fresh baby carrots.
Wash and cook in salted boiling water until tender.
In a medium
saucepan, combine all ingredients except carrots and chopped parsley for the
marinade.
Bring to a boil. Remove from heat and pour over carrots.
Refrigerate for 48 hours. When ready to serve, discard parsley stems and
sprinkle with chopped parsley.
