Marinated Carrot Salad
Marinated Carrot Salad
Serves: to serve 6
Prep Time: 15 Minutes + waiting
Cook Time: 15 Minutes
Ready In:
30 mins
+ waiting
ingredients
FOR THE MARINADE
1 clove - garlic
¼ pint - water
¼ pint - white wine
¼ pint - wine vinegar
1 teaspoon - salt
1 teaspoon - sugar
1 sprig - parsley
1 sprig - thyme
1 - bay leaf
pinch - Cayenne pepper
¼ pint - olive oil
INGREDIENTS
1½ lb - young carrots
2 teaspoons - French or Dijon Mustard
1 clove - garlic
¼ pint - water
¼ pint - white wine
¼ pint - wine vinegar
1 teaspoon - salt
1 teaspoon - sugar
1 sprig - parsley
1 sprig - thyme
1 - bay leaf
pinch - Cayenne pepper
¼ pint - olive oil
INGREDIENTS
1½ lb - young carrots
2 teaspoons - French or Dijon Mustard
directions
- Peel and crush (mince) the garlic. Make the marinade first by putting all the ingredients into a pan and bringing to the boil. Scrape the carrots, remove the 'top and tails' then cut them into quarters lengthways. Add these to the marinade and cook gently for 15 minutes or until the carrots are just tender. Remove from the heat and allow to cool a little.
- Using a sieve (strainer), strain the mixture to separate the carrots from the liquid (reserve the liquid!). Place the carrots in a deep serving dish and discard all remaining solid ingredients. Stir the mustard into the reserved liquid and pour this over the carrots. Leave the whole dish in the fridge overnight to marinate. Remove the carrots and serve with a cold platter of meats.