Carrot Strips with Mustard and Herbs

By akselden

Ingredients

• 2 lb. carrots, peeled and cut into 3 by 1/4 in julienne
• 2 cup dry white wine
• 2 cup white wine vinegar
• 1 cup water
• 1/2 cup olive oil
• 2 tbsp. sugar
• 2 tsp. salt
• 2 bay leaves
• 1/4 c. chopped fresh oregano or 2 tsp dried
• 1/4 cup chopped fresh parsley
• 2 large garlic cloves, minced
• 1/2 tsp. red-pepper flakes
• 2 tsp. Dijon mustard

Preparation

Step 1

Leave Julienne carrots in cool water until ready to cook. In a medium saucepan, combine white wine, vinegar, water, olive oil, sugar, salt, bay leaves, oregano, parsley, garlic to a boil, then lower heat and simmer about 10 minutes. Strain and return liquid to saucepan.
Cook carrots in the wine mixture until crisp tender. Drain, reserving liquid. Whisk the mustard into the liquid and pour over carrots. Toss well. Marinate carrots in refrigerator overnight or up to a week. Remove from refrigerator, bring to room temperature. Toss and drain before serving. Serve garnish with fresh oregano.