Marinated Heirloom Carrots

Today’s recipe is a wonderfully different yet tasty way to prepare Heirloom Carrots, but will work equally well with other, similar vegetables, such as celery, bell peppers, beets, radishes or other root crops. The preparation is quick, and done the day before makes a special lunch or dinner even more so. Other herbs will work well, such as fresh oregano, basil or thyme. Get creative and try a couple of root crops, or several!

Heirloom Carrots

Marinated Carrots

1 Lb carrots- best fresh from your garden or farmer’s market

2 1/2 Tbsp Lemon juice

1/2 Tsp Dijon mustard or stone ground mustard

1/4 Cup Extra Virgin Olive Oil

1 to 2 green onions, chopped

1 Tbsp Fresh Parsley, chopped

1 Clove garlic, crushed

Fresh ground salt and black pepper, to taste

Bring a medium pot of water to a boil.

In the meantime, scrub and slice carrots into uniform slices. Matchsticks work well if using for garnish or presentation.

Blanch carrots in boiling water for about 2-3 minutes, or until just barely tender, but slightly crunchy.

Combine lemon juice, mustard, olive oil, onions, parsley and garlic in tight fitting jar with lid. Shake well to mix.

Pour marinade over carrots in sealable dish, season with salt and pepper. Refrigerate at least 8 hours or better yet, overnight.

Serve by themselves as a side dish, as a garnish or presentation.

Makes about 3 cups.

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2 Responses to Marinated Heirloom Carrots

  1. kathryn April 20, 2010 at 4:30 pm #

    sounds yum…I will have to try that…look at the picture of those heirloom carrots! look at those colours! I did not know that carrots come in purple! wow!

    • Stephen April 20, 2010 at 5:32 pm #

      People are often surprised to see carrots in colors other than the familiar orange. Orange was a color specifically bred in the 1600s in the Netherlands… Home grown carrots are the sweetest and most flavorful you’ve ever tasted!

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