Carrots With Raisin-Fennel Vinaigrette

By jodieg

Ingredients

• 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
• Kosher salt and freshly ground pepper
• 3 bunches baby carrots (preferably rainbow), greens trimmed, halved lengthwise
• 1/4 cup golden raisins
• 1 tablespoon dijon mustard
• Chopped fresh chives, for topping

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

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