2/3 c. dry white wine
2/3 c. white wine vinegar
1/2 c. olive oil
1 tsp. sugar
1 tsp. salt
5 fresh sprigs thyme
3 fresh sprigs parsley
1 clove garlic, minced
1 bay leaf
1/2 tsp. ground red pepper
2/3 c. water
1 lb. carrots cut 1/2-inch julienne
1 1/2 Tbs. Dijon mustard

Bring liquids and seasonings to boil in large skillet. Add carrots and cook until crisp-tender. Stir in mustard. (Cover and let marinate 2-3 days) Serve hot or cold. Makes 8 servings.

(from The Pleasure of Herbs)

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