Marinated Carrots

  • 1 pound carrots
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2-1/2 tablespoons white wine vinegar or lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1 tablespoon chopped shallots
  • 1 tablespoon chopped parsley
  • 1 clove garlic, crushed
  • Salt and freshly ground pepper

Peel the carrots and julienne, or slice them. Blanch in boiling water with the sugar and salt for 2-4 minutes or until barely tender. Drain. Stir together the vinegar or lemon juice and mustard, beat in the oil, and add the shallots, parsley, and garlic. Pour over the warm carrots. Taste, and season with salt and pepper.

Refrigerate for 4-6 hours before serving.