A real lip-puckering dish that should be served in small quantities. One pound of small white onions may be used in place of carrots. –Center Lovell Inn, Center Lovell, Maine
Yield:
Serves 4-6Ingredients
1 pound tender young carrots
3/4 cup dry white wine
3/4 cup white wine vinegar
4 cups water
6 tablespoons oil
2 whole cloves garlic
Small bunch parsley, chopped (1/4 cup loosely packed)
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon crushed black pepper
1 teaspoon prepared mustard (Dijon)
1 teaspoon finely chopped basil
Instructions
Wash and scrape carrots and cut into medium-sized julienne strips. In a small pot combine white wine, wine vinegar, water, oil, garlic, parsley, sugar, salt, and pepper. Bring to a boil and cook until carrots are done (8-10 minutes – they should still be a little crisp). Let carrots cool in the marinade, then remove and boil down the marinade until it has been reduced to approximately 2 cups. Mix this sauce with the mustard and pour over the carrots. Sprinkle with the fresh basil and chill.
