Carrots Vinaigrette

Looking for a recipe in the box of recipes I mentioned a few weeks ago, I found this recipe for Carrots Vinaigrette.  Baby carrots were on sale, so I modified the recipe slightly and decided to move forward with it.  I’m not generally a fan of cooked carrots, but I am a fan of checking out different cooked carrot recipes to try and find the magic recipe that will help me on board.  This one turned out fine.  I don’t know if it’s a keeper, but it’s one that I was fine serving to the director of civic engagement and her partner.

Carrots Vinaigrette.jpg

Carrots Vinaigrette

12 carrots, peel, quarter lengthwise, cut in half.

Sauce:
1/4 c salad oil
1 tsp salt
1 tsp paprika
1/2 tsp ground mustard
1/4 tsp basil leaves
1/8 tsp ground pepper
1/2 clove garlic
1 Tbsp chopped green onion
1 Tbsp pickle relish
1 Tbsp minced green pepper
1 Tbsp lemon juice
1 1/2 Tbsp cider vinegar

Cook carrots 10 minutes, until crisply tender.  Cover with sauce and place in the refrigerator for at least 30 minutes.

 

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