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Easter is the perfect time of year to share this ‘Spicy Marinated Carrots’ appetizer! Stolen (with permission!) from my good friend Kathleen, this recipe is incredibly easy & enormously flavorful! Traditionally made with cut carrots, the elegance & beauty of whole carrots with their bright green tops, make this so much more special, & tasty enough to please Bugs Bunny himself! Spicy Marinated Carrots 1 cup white balsamic vinegar 1/2 cup dry white wine 1/3 cup sugar 4 cloves garlic, chopped 1 t dried thyme 1 t dried basil 1 bay leaf 1/4 t red pepper flakes 2# carrots, peeled & cut into sticks or use whole baby carrots! 1/4 c extra virgin olive oil 1/4 c country dijon mustard 1/2 c fresh parsley, chopped Put all the ingredients except the carrots, oil, mustard and parsley in a pot and bring to a boil. Stir to combine and to melt sugar. Toss in the carrots, drizzle with oil and cook 30 - 40 minutes covered, at a simmer, until fork tender, keeping crisp but absorbing liquid. Remove from heat and let cool in the liquid for 15 minutes or so. Drain liquid and toss with the mustard. Let come to room temperature. Sprinkle with fresh parsley and serve. |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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