CARROTS WITH RAISIN-FENNEL VINAIGRETTE

Carrots With Raisin-Fennel Vinaigrette image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground pepper
3 bunches baby carrots (preferably rainbow), greens trimmed, halved lengthwise
1/4 cup golden raisins
1 cup dry white wine
1/2 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon fennel seeds
1 clove garlic, thinly sliced
1 bay leaf
1 tablespoon dijon mustard
Chopped fresh chives, for topping

Steps:

Make the vinaigrette: Combine 2 cups water, the wine, vinegar, olive oil, fennel seeds, garlic, bay leaf, 1/2 teaspoon salt, and pepper to taste in a deep skillet. Bring to a simmer over medium heat, then add the carrots and reduce the heat to medium low; cover and cook until just tender, 25 to 30 minutes. Transfer the carrots to a bowl using a slotted spoon. Add the raisins to the skillet, increase the heat to medium high and cook until the vinaigrette is reduced to 1 cup, 15 to 20 minutes. Discard the bay leaf, then pour the vinaigrette over the carrots and let cool. Cover and refrigerate at least 2 hours or overnight.
Remove the carrots from the vinaigrette and arrange on a platter. Whisk the mustard into the vinaigrette; season with salt and pepper. Drizzle over the carrots; sprinkle with chives. (Refrigerate any remaining vinaigrette for up to 1 week.)
Per serving: Calories: 150; Total Fat: 9.5 grams; Saturated Fat: 1 gram; Protein: 1 gram; Total carbohydrates: 12 grams; Sugar: 7 grams; Fiber: 2.5 grams; Cholesterol: 0 milligrams; Sodium: 228 milligrams

Nutrition Facts : Calories 150 calorie, Fat 9.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 228 milligrams, Carbohydrate 12 grams, Fiber 2.5 grams, Protein 1 grams, Sugar 7 grams