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Pickled tarragon baby carrots
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| Artist: |
_ |
| Categories: |
Carrot, Salads, Vegetables, Vegetarian |
| Yield: |
14 |
| Rating: |
0 |
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Ingredients:
| 16
| oz | Baby-Cut Carrots, 1 Pkg | | 1/2
| cup | Tarragon Vinegar | | 1
| tbsp | Fresh Tarragon Leaves | | | -Chopped OR | | 1
| tsp | Dried Tarragon Leaves | | | -Crushed | | 1
| tbsp | Olive Or Vegetable Oil | | 1/4
| tsp | Pepper |
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Procedures:
| 1 | Heat 2 quarts of water to boiling. | | 2 | Add the carrots and cook for 3 minutes. | | 3 | Meanwhile, mix the remaining ingredients in a large bowl. | | 4 | Drain the carrots and immediately stir into the mixture in the bowl. | | 5 | Cover and refrigerate for 24 hours, stirring once. | | 6 | Nutrition information per each ?cup serving: calories: 25 protein: 0 grams carbohydrates: 4 grams fat: 1 gram cholesterol 1 milligram sodium 10 milligrams potassium 115 milligrams |
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