Dilled Carrots - Carole Bonvallet

Submitted by Bob Crouch

"These are wonderful served as a side dish. My friend, Carole Bonvallet, served these with Christmas Dinner 2001. The main course was prime rib. Excellent!"

 

• Ready In: 4hrs 20mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 10 -16 carrots, peeled & cut into 1 inch lengths (or use the tiny baby carrots)
• 1⁄2 cup parsley
• 1⁄2 cup salad oil
• 1⁄2 cup vinegar
• 1 teaspoon pepper
• 1 1⁄2 teaspoons garlic powder
• 1 teaspoon sugar (or more for sweeter)
• 1 tablespoon salt
• 3 tablespoons dill (dry or fresh)
• 1 teaspoon salad seasoning

directions

1. Peel and cut the carrots.
2. Parboil them in a medium sized pot for about 2 to 3 minutes.
3. Drain and plunge them into a bowl of cold water.
4. Mix all other ingredients in a small bowl.
5. Combine carrots and dill mixture in a container or seal bag.
6. Allow to marinate for 4 hours.
7. Overnight is better.

Reviews

[T-Bone]

I needed an easy side dish and wanted carrots. These are totally wonderful. I used fresh dill and marinated baby carrots in a vacuum seal pack. They were ready in a couple of hours. My guests asked for the recipe.