Marinated Carrots Recipe

From Dorothy McNett's Recipe Book.

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See Also: Side Dishes · Vegetable Dishes

Marinated Carrots

Eat 1 cup of cooked carrots and get 31,000 IU of carotene. The rabbits are right. Also lots of potassium and soluble fiber.

1 pound fresh carrots

1 tablespoon extra virgin olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon vinegar
pinch of dry mustard
1-2 tablespoons fresh mint, minced
1 tablespoon dill, minced
1 teaspoon capers, rinsed and diced

Scrub the carrots and scrape or peel them as desired. Slice on an angle for best flavor. Place in ceramic or glass dish with a lid. Microwave on high for 4 minutes, or until carrots are tender but not mushy. In meantime, combine remaining ingredients and toss over the cooked carrots. Serve warm, or these are really good chilled!

Recipe created 2004-07-26.

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