Crimini And Carrot Marinade

By á-170456

Ingredients

• DRESSING:
• 8 ounces crimini mushrooms
• 1 cup water
• 1/2 teaspoon salt
• 8 ounces small carrots trim tops, and scrub clean
• 12 ounces artichoke hearts halved
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 teaspoons fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• GARNISH:
• 1/2 cup julienned roasted red peppers

Preparation

Step 1

In a large sauce pan, combine mushrooms, water and 1/2 teaspoon salt. Bring to a boil and reduce heat. Cover and simmer for a few minutes. Add carrots and return to boil. Reduce heat and cook covered for 2 minutes more. Drain and cool vegetables and combine with artichoke hearts.

In a blender or jar combine olive oil, vinegar, dill, salt and pepper and shake well. Pour over vegetables and coat. Chill until cool, up to 2 days. Bring to room temperature before serving. Garnish with red pepper strips and dill.

This recipe yields 10 servings.