Dijon Marinated Carrots Julienne

Submitted by Elisabetta47

"These reasonably low-cal carrots are full of flavor and complement just about anything. They'd be perfect for a picnic as they're to be served at room temperature; they're also delicious cold. I clipped this from a magazine years ago. Prep time doesn't include 48-hour marinating. P.S. First "salad" 15 year-old boy has eaten and requested again in like FOREVER."

 

• Ready In: 50mins
• Ingredients: 12
• Yields: 1 salad
• Serves: 8

ingredients

• 1⁄2 cup dry white wine
• 1⁄2 cup white wine vinegar
• 1⁄2 cup olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 tablespoon fresh parsley, chopped
• 1⁄2 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped
• 1 garlic clove, minced
• 1 bay leaf, small
• 1⁄8 teaspoon red pepper flakes (or to taste)
• 1 lb carrot, julienned (2 1/2-inch x 1/4-inch strips)
• 1 tablespoon Dijon mustard

directions

1. Two days before serving: combine all ingredients except carrots & mustard in a medium saucepan.
2. Bring to a boil over medium heat.
3. Add carrots; reduce heat & simmer 15- 20 minutes, or until carrots are tender.
4. Remove from heat & cool slightly.
5. Transfer to a glass bowl.
6. Stir in mustard, cover, & refrigerate.
7. On day of serving, drain carrots from marinade (can be used as salad dressing). Discard bay leaf.
8. Serve at room temperature.