FRENCH MARINATED CARROTS

FRENCH MARINATED CARROTS image

Yield 6 people

Number Of Ingredients 13

1 pound carrots
3/4 cup water
3/4 cup dry white wine
1/3 cup white wine vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon sugar
pinch of cayenne pepper
1/4 teaspoon dried thyme (or several sprigs of fresh)
several sprigs of parsley
1 bay leaf
1 clove garlic, slightly flattened and peeled
1 teaspoon dr;y mustard (or 1 tablespoon Dijon-style mustard)

Steps:

Peel carrots and slice off tips and stem ends. Cut in about 2 1/2-inch lengths. The thickest lengths can be ct into 8 sticks, the middle ones in 4, and the slinder just cut in half. Don't worry much about this, you want to have sticks approximately all the same size and length, but that's it. Place in a saucepan with all ingredients except mustard. Bring to a boil and cook, uncovered, 15-20 minutes over medium-high heat. After 15 minutesw bit into one and see. They should still have some bite to them, not limp. Let them sit in the marinade until cool, then lift with a slotted spoon into a bowl. Discard bay leaf, parsley and thyme sprigs and garlic. Whisk mustard into the marinade and pour over carrots. Seve chilled or at room temperature.