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Antipasto Carrots

Western.Chefs's picture
Ingredients
  Carrots 8 Medium
  Salt To Taste
  Sugar 1
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Rosemary 1 Teaspoon, crumbled
  Mint 2 Teaspoon, finley chopped
  Red wine vinegar 4 Tablespoon
Directions

Scrape carrots and cut into 3-inch lengths.
Halve and cut into slender sticks.
Put in heavy saucepan with 1 inch of boiling water, 1/2 teaspoon salt and 1/4 teaspoon sugar.
Cover and simmer 5 minutes.
Drain, if necessary, and turn into a bowl or refrigerator dish.
Mix with olive oil.
Add garlic, rosemary, mint, and vinegar.
Mix gently and cover.
Refrigerate overnight or several days.

Recipe Summary

Cuisine: 
Italian
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Carrot

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